One Pan Thai Red Chicken Meatballs

Part of our recipe series, Glow, nourishing and comforting recipes. 30g of protein per serving and ready in 30 minutes. The red Thai one. Everyone needs a go to one pan dinner...this is our new favourite one. Whip up your chicken meatballs with chicken mince and Thai red curry paste, then simmer them in this umami packed sauce, made deliciously creamy with the addition of peanut butter and coconut milk. For ease we're using a pack of stir-fry vegetables - you can also use up any leftover veg you may have.

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Ingredients

fresh coriander 1 handful (chopped)
chicken mince 500 g
red Thai curry paste 2 tbsp
coconut milk 400 ml
smooth peanut butter 2 tbsp
soy sauce 2 tbsp
fish sauce 1 tbsp
honey 1 tbsp
spring onions 4 (sliced)
lime 1 (juice)
stir fry vegetables 300 g
basmati microwave rice 250 g

Method

Make the meatballs

Chop the fresh coriander, leaves and stalks.
In a bowl, mix the chicken mince with half the red Thai curry paste, half the fresh coriander, a pinch of salt, and pepper, then shape into meatballs (3 meatballs per serving).

Cook the chicken meatballs & make the sauce

Heat a dash of oil in a large pan over a over medium heat and brown the meatballs on all sides for 5–6 minutes. Transfer from the pan.
Pour the coconut milk into the pan then whisk in the rest of the red Thai curry paste, peanut butter, soy sauce, fish sauce and honey. Simmer gently for 8 minutes.
While the sauce is cooking, thinly slice the spring onions and juice the lime.
Add the meatballs back into the pan, with the stir fry vegetables and cook for 3 - 4 minutes until everything is heated through.

Cook the rice

Cook the basmati microwave rice according to the packet instructions.
Add the rice to the meatballs pan - you might want to break it up a bit first.

Finish the dish & plate up

Taste the sauce and adjust with extra soy sauce or lime juice if needed.
Plate up in bowls and scatter over the spring onions and reserved fresh coriander. Tuck in and enjoy.

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