You’ll get 80 Red Curry Chicken Meatballs from this recipe, so you’ll have plenty left over and they’re great for the freezer. If you prefer, instead of meatballs you can make kebabs by shaping the mixture around a skewer.
Red Curry Chicken Meatballs and Sweet Potato Noodles
- olive oil, for pan-frying
- 1 bunch Asian greens, gai lan or choy sum, cut into 10cm lengths
- 3 garlic cloves, finely chopped
- 300 g gluten-free sweet potato noodles, boiled and drained
- 1 garlic clove, peeled
- grated zest and juice of 1 lime
- 1 golden shallot, finely chopped
- 1 stick lemongrass, white part only, finely chopped
- 1 makrut lime leaf, shredded
- 2 tablespoons sesame oil
- 1 kg chicken mince ask your butcher to mince some thighs with skin on for you – game changer!
- 2 tablespoons gluten-free red curry paste
- 250 g green beans, trimmed and finely chopped
- Sea salt
- Freshly ground black pepper
- For the meatballs, blitz the garlic, lime zest and juice, shallot, lemongrass, lime leaf and sesame oil into a semi-smooth paste.
- Combine this with the chicken mince, red curry paste and chopped beans, and season with salt and pepper.
- Using a teaspoon, scoop rough little balls and place on a tray lined with baking paper. You’re going for about 80 meatballs. Work out how many you want to eat (I go about 6 per person), then freeze the rest on the tray and once frozen bag up for later.
- In a hot, lightly oiled frying pan over high heat, fry off the meatballs in batches until nicely browned, then set aside.
- Add the Asian greens and sauté for 2 minutes until slightly charred, then add the garlic and fry for a further 5 minutes.
- Rinse the cooked noodles under hot water and add to the pan, along with the meatballs.
- Toss the whole lot together well until the meatballs are cooked through.
- Take all the components to the table and let everyone help themselves.