A bowl of rice noodles is drenched in a fragrant & creamy green curry sauce featuring tender chicken meatballs. Served with a cucumber & lime salad, and garnished with fresh coriander & spring onion.
Green Curry Chicken Meatballs
Green Curry Chicken Meatballs
with rice noodles & fresh coriander
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Coconut Milk
- Cucumber
- Free-Range Chicken Mince
- Fresh Coriander
- Fresh Ginger
- Green Curry Paste
- Lime Juice
- Rice Vermicelli Noodles
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
GLASSY NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MINCE MATE
In a bowl, combine the mince, ½ the spring onion whites (to taste), ¼ of the curry paste (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and almost cooked through, 2-3 minutes (shifting occasionally). Remove from the pan.
CUCUMBER SALAD
Place the cucumber matchsticks into a bowl with the lime juice, ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside.
GREEN CURRY SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the remaining curry paste, the grated ginger (to taste), and remaining spring onion whites until fragrant, 2-3 minutes (shifting constantly). Pour in the coconut milk and 50ml of water. Simmer until reduced, 4-6 minutes. Add the browned meatballs to the sauce to cook through, 1-2 minutes. Add a sweetener and seasoning.
GET BOWLED OVER!
Bowl up the cooked noodles. Ladle in the green curry sauce and meatballs and garnish with the remaining chopped coriander and the spring onion greens. Finish with the lime-cucumber matchsticks. Wow, Chef!
Rice Vermicelli Noodles - 50g
Free-range Chicken Mince - 150g
Spring Onion - 1
Green Curry Paste - 10ml
Cucumber - 50g
Lime Juice - 10ml
Fresh Coriander - 4g
Fresh Ginger - 10g
Coconut Milk - 100ml
GLASSY NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MINCE MATE
In a bowl, combine the mince, ½ the spring onion whites (to taste), ¼ of the curry paste (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and almost cooked through, 2-3 minutes (shifting occasionally). Remove from the pan.
CUCUMBER SALAD
Place the cucumber matchsticks into a bowl with the lime juice, ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside.
GREEN CURRY SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the remaining curry paste, the grated ginger (to taste), and remaining spring onion whites until fragrant, 2-3 minutes (shifting constantly). Pour in the coconut milk and 100ml of water. Simmer until reduced, 4-6 minutes. Add the browned meatballs to the sauce to cook through, 1-2 minutes. Add a sweetener and seasoning.
GET BOWLED OVER!
Bowl up the cooked noodles. Ladle in the green curry sauce and meatballs and garnish with the remaining chopped coriander and the spring onion greens. Finish with the lime-cucumber matchsticks. Wow, Chef!
Rice Vermicelli Noodles - 100g
Free-range Chicken Mince - 300g
Spring Onion - 1
Green Curry Paste - 20ml
Cucumber - 100g
Lime Juice - 20ml
Fresh Coriander - 8g
Fresh Ginger - 20g
Coconut Milk - 200ml
GLASSY NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MINCE MATE
In a bowl, combine the mince, ½ the spring onion whites (to taste), ¼ of the curry paste (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and almost cooked through, 2-3 minutes (shifting occasionally). Remove from the pan.
CUCUMBER SALAD
Place the cucumber matchsticks into a bowl with the lime juice, ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside.
GREEN CURRY SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the remaining curry paste, the grated ginger (to taste), and remaining spring onion whites until fragrant, 2-3 minutes (shifting constantly). Pour in the coconut milk and 150ml of water. Simmer until reduced, 6-8 minutes. Add the browned meatballs to the sauce to cook through, 1-2 minutes. Add a sweetener and seasoning.
GET BOWLED OVER!
Bowl up the cooked noodles. Ladle in the green curry sauce and meatballs and garnish with the remaining chopped coriander and the spring onion greens. Finish with the lime-cucumber matchsticks. Wow, Chef!
Rice Vermicelli Noodles - 150g
Free-range Chicken Mince - 450g
Spring Onions - 2
Green Curry Paste - 30ml
Cucumber - 150g
Lime Juice - 30ml
Fresh Coriander - 12g
Fresh Ginger - 30g
Coconut Milk - 300ml
GLASSY NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water.
MINCE MATE
In a bowl, combine the mince, ½ the spring onion whites (to taste), ¼ of the curry paste (to taste), and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and almost cooked through, 2-3 minutes (shifting occasionally). Remove from the pan.
CUCUMBER SALAD
Place the cucumber matchsticks into a bowl with the lime juice, ½ the chopped coriander, a drizzle of olive oil and seasoning. Set aside.
GREEN CURRY SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the remaining curry paste, the grated ginger (to taste), and remaining spring onion whites until fragrant, 2-3 minutes (shifting constantly). Pour in the coconut milk and 200ml of water. Simmer until reduced, 6-8 minutes. Add the browned meatballs to the sauce to cook through, 1-2 minutes. Add a sweetener and seasoning.
GET BOWLED OVER!
Bowl up the cooked noodles. Ladle in the green curry sauce and meatballs and garnish with the remaining chopped coriander and the spring onion greens. Finish with the lime-cucumber matchsticks. Wow, Chef!
Rice Vermicelli Noodles - 200g
Free-range Chicken Mince - 600g
Spring Onions - 2
Green Curry Paste - 40ml
Cucumber - 200g
Lime Juice - 40ml
Fresh Coriander - 15g
Fresh Ginger - 40g
Coconut Milk - 400ml
Woolies Products in this dish
