Thai-Style Chicken Meatball Green Curry
Thai-Style Chicken Meatball Green Curry
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- 1 pack of The Spice Tailor Thai Green Curry Kit (coconut milk included)
- 2 green or red Thai chillies
- Small handful Thai basil leaves or normal basil leaves
- 50g bamboo shoots, julienned
- 1 tsp. fish sauce, or to taste
- 1/3 tsp. brown sugar or to taste, optional
- 2 tbsp. vegetable oil
For Meatballs
- 300g chicken mince (your butcher should have some, if not they can mince thigh fillets)
- 3 small spring onions, finely chopped
- 2 cloves of garlic, grated
- 3 tbsp. chopped coriander
- 1 tsp. fish sauce
- Mix the meatball ingredients together in a bowl and shape into bite-sized balls. They will be sticky, so you might want to oil your hands. It makes around 14 balls.
- In a frying pan, heat the oil and fry the meatballs until brown all over and keep aside.
- Then, add the Thai curry paste from the medium pouch in the kit and cook for 30 seconds. Add the coconut milk from the larger pouch, along with the aromatics from the small spice sachet, both from the kit.
- Add the meatballs, fresh chillies, bamboo shoots, Thai basil leaves, fish sauce and 4 tbsp. water and cook for 5-6 minutes, or until the chicken is cooked through. Taste and adjust the seasoning and add sugar if you like. Serve hot with extra herbs if you like.
- 1 pack of The Spice Tailor Thai Green Curry Kit (coconut milk included)
- 2 green or red Thai chillies
- Small handful Thai basil leaves or normal basil leaves
- 50g bamboo shoots, julienned
- 1 tsp. fish sauce, or to taste
- 1/3 tsp. brown sugar or to taste, optional
- 2 tbsp. vegetable oil
For Meatballs
- 300g chicken mince (your butcher should have some, if not they can mince thigh fillets)
- 3 small spring onions, finely chopped
- 2 cloves of garlic, grated
- 3 tbsp. chopped coriander
- 1 tsp. fish sauce
- Mix the meatball ingredients together in a bowl and shape into bite-sized balls. They will be sticky, so you might want to oil your hands. It makes around 14 balls.
- In a frying pan, heat the oil and fry the meatballs until brown all over and keep aside.
- Then, add the Thai curry paste from the medium pouch in the kit and cook for 30 seconds. Add the coconut milk from the larger pouch, along with the aromatics from the small spice sachet, both from the kit.
- Add the meatballs, fresh chillies, bamboo shoots, Thai basil leaves, fish sauce and 4 tbsp. water and cook for 5-6 minutes, or until the chicken is cooked through. Taste and adjust the seasoning and add sugar if you like. Serve hot with extra herbs if you like.
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Our love of curries recently took us journeying beyond our Indian roots. We followed our favourite curries through Asia and launched a new range of our favourites. Obviously, Thai Green Curry - with its complex but harmonious flavours spanning from spicy to fragrant – led the pack.
Curries were first introduced to Thailand by Buddhist monks, travellers and settlers from India hundreds of years ago. They were then adapted to incorporate local ingredients and flavours - and, over time, evolved to be the delicious curries we recognise today.
Our Thai Green Curry incorporates classic flavours such as kaffir lime leaves, lemongrass, coriander root, galangal, green chillies and Thai basil - all balanced with sweet, creamy coconut milk.
Our Thai Green Curry is made with no nasties and we are really proud to say that it is suitable for vegetarians as there is no fish sauce or shrimp paste!
