eCook Meal
Green Curry Chicken Meatballs
with rice noodles & fresh coriander
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R230.00
for 4 servings · R57.50 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Green Curry Paste needs 40 mlBlue Elephant Green Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
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Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
Not in the Woolies basket — source these elsewhere:
- Lime Juice
- Rice Vermicelli Noodles
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Green Curry Chicken Meatballs?
The preparation time for Green Curry Chicken Meatballs with rice noodles & fresh coriander is between 20 and 35 minutes.
What is the total time required to make Green Curry Chicken Meatballs with rice noodles & fresh coriander?
The total time required to make Green Curry Chicken Meatballs with rice noodles & fresh coriander is between 30 and 45 minutes.
How many servings does Green Curry Chicken Meatballs provide?
4 servings
What are the main ingredients in Green Curry Chicken Meatballs?
Chicken, Chicken Mince, Coconut Milk, Cucumber, Fresh Coriander, Ginger, Green Curry Paste, Lime Juice, Rice Vermicelli Noodles, Spring Onion
What is the nutritional information of Green Curry Chicken Meatballs?
Calories: 569, Carbs: 50 grams, Fat: grams, Protein: 31.7 grams, Sugar: 3.2 grams, Salt: 637 grams
How do I prepare Green Curry Chicken Meatballs?
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. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Green Curry Chicken Meatballs?
Chicken, Chicken Mince, Coconut Milk, Cucumber, Fresh Coriander, Ginger, Green Curry Paste, Lime Juice, Rice Vermicelli Noodles, Spring Onion
How many calories does Green Curry Chicken Meatballs have?
569 calories
How much fat content does Green Curry Chicken Meatballs have?
grams