Thai Coconut Chicken Meatballs

Ingredients

Steps

1. Preheat oven to 200 °C (fan). Combine meatball ingredients until just combined. Roll into 16–18 meatballs (wet mixture; use spoons), place on a lined tray, spray lightly with oil. Bake 15–18 min until cooked through.
2. Heat a little oil in a large pan over medium heat. Add garlic, red curry paste, lemongrass and ginger paste; cook 2 min until fragrant. Add coconut milk, stir, and simmer uncovered 3 min.
3. Add chicken stock, fish sauce and coconut sugar. Simmer 3–4 min, then add bell pepper and green beans. Cook another 4 min until the vegetables are tender and the sauce has thickened slightly.
4. Add baked meatballs; simmer 2 min. Off the heat, stir through lime juice and Thai basil. Adjust seasoning.
5. Garnish with fresh coriander.