eCook Meal
Thai Chicken Meatballs
with flat rice noodles, curried butternut & fresh lime
The ideal blend of Thai flavours and healthy ingredients. A sauce made creamy with coconut milk, spicy with red curry paste, and nutritious with butternut, spinach, cabbage, and carrot. Top it off with juicy, spice-infused chicken meatballs and crunchy cashews.
Serving guide
Choose your portion size.
PREP THE MEATBALLS & TOAST THE NUTS
Place the mince in a bowl with the Oriental Rub. Add a quarter of the diced Onion (or to your taste preference). Mix until well combined and season to taste. Wet your hands slightly and roll into 4-5 meatballs. Set aside until frying. Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THAI CURRY SAUCE
Return the pot to a medium heat with a drizzle of oil. When hot, sauté the remaining diced Onion for 2-3 minutes until soft. Mix in the curry paste (to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir until the curry paste has incorporated into the liquid. Stir through the Butternut cubes and bring to a simmer. Pop on a lid and cook for 8-10 minutes, stirring occasionally.
FRY THE MEATBALLS
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes per side until cooked through and caramelised. Remove from the pan on completion and set aside for step 5.
RICE NOODLES & ZESTY CABBAGE
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Place a quarter of the cabbage and carrot in a bowl and toss through some Lime zest and the juice of 1 lime wedge. Set aside for serving.
FINISHING TOUCHES
Once the sauce has thickened and the Butternut is cooked, add in the shredded spinach and the remaining cabbage and carrot. Stir for 1-2 minutes until the spinach has wilted. Squeeze in the juice of 1 lime wedge, stir through some lime zest, and season to taste. Add in the cooked meatballs and toss until coated in sauce. Remove the pot from the heat.
BOWL UP!
Serve up some rice noodles, spoon over the Thai curried veg and sauce, and top with the meatballs. Scatter over the zesty slaw, chopped coriander, and chopped, toasted cashews. Garnish with some Lime zest to taste and serve with a lime wedge on the side. Delish, Chef!
PREP THE MEATBALLS & TOAST THE NUTS
Place the mince in a bowl with the Oriental Rub. Add a quarter of the diced Onion (or to your taste preference). Mix until well combined and season to taste. Wet your hands slightly and roll into 4-5 meatballs per portion. Set aside until frying. Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THAI CURRY SAUCE
Return the pot to a medium heat with a drizzle of oil. When hot, sauté the remaining diced Onion for 3-5 minutes until soft. Mix in the curry paste (to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir until the curry paste has incorporated into the liquid. Stir through the Butternut cubes and bring to a simmer. Pop on a lid and cook for 10-12 minutes, stirring occasionally.
FRY THE MEATBALLS
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes per side until cooked through and caramelised. Remove from the pan on completion and set aside for step 5.
RICE NOODLES & CABBAGE
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Place a quarter of the cabbage and carrot in a bowl and toss through some Lime zest and the juice of 2 lime wedges. Set aside for serving.
FINISHING TOUCHES
Once the sauce has thickened and the Butternut is cooked, add in the shredded spinach and the remaining cabbage and carrot. Stir for 2-3 minutes until the spinach has wilted. Squeeze in the juice of 2 lime wedges, stir through some lime zest, and season to taste. Add in the cooked meatballs and toss until coated in sauce. Remove the pot from the heat.
BOWL UP!
Serve up some rice noodles, spoon over the Thai curried veg and sauce, and top with the meatballs. Scatter over the zesty slaw, chopped coriander, and chopped, toasted cashews. Garnish with some Lime zest to taste and serve with a lime wedge on the side. Delish, Chef!
PREP THE MEATBALLS & TOAST THE NUTS
Place the mince in a bowl with the Oriental Rub. Add a quarter of the diced Onion (or to your taste preference). Mix until well combined and season to taste. Wet your hands slightly and roll into 4-5 meatballs per portion. Set aside until frying. Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THAI CURRY SAUCE
Return the pot to a medium heat with a drizzle of oil. When hot, sauté the remaining diced Onion for 3-5 minutes until soft. Mix in the curry paste (to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir until the curry paste has incorporated into the liquid. Stir through the Butternut cubes and bring to a simmer. Pop on a lid and cook for 10-12 minutes, stirring occasionally.
FRY THE MEATBALLS
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes per side until cooked through and caramelised. Remove from the pan on completion and set aside for step 5.
RICE NOODLES & CABBAGE
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Place a quarter of the cabbage and carrot in a bowl and toss through some Lime zest and the juice of 2 lime wedges. Set aside for serving.
FINISHING TOUCHES
Once the sauce has thickened and the Butternut is cooked, add in the shredded spinach and the remaining cabbage and carrot. Stir for 2-3 minutes until the spinach has wilted. Squeeze in the juice of 2 lime wedges, stir through some lime zest, and season to taste. Add in the cooked meatballs and toss until coated in sauce. Remove the pot from the heat.
BOWL UP!
Serve up some rice noodles, spoon over the Thai curried veg and sauce, and top with the meatballs. Scatter over the zesty slaw, chopped coriander, and chopped, toasted cashews. Garnish with some Lime zest to taste and serve with a lime wedge on the side. Delish, Chef!
PREP THE MEATBALLS & TOAST THE NUTS
Preheat the oven to 200°C. Place the mince in a bowl with the Oriental Rub. Add a quarter of the diced Onion (or to your taste preference). Mix until well combined and season to taste. Wet your hands slightly and roll into 4-5 meatballs per portion. Place on a greased baking tray and set aside until baking. Place the cashews in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
THAI CURRY SAUCE
Return the pot to a medium heat with a drizzle of oil. When hot, sauté the remaining diced Onion for 5-6 minutes until soft. Mix in the curry paste (to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir until the curry paste has incorporated into the liquid. Stir through the Butternut cubes and bring to a simmer. Pop on a lid and cook for 12-15 minutes, stirring occasionally.
BAKE THE MEATBALLS
Pop the tray of meatballs in the oven and bake for 12-15 minutes until cooked through and glossy, shifting halfway. Remove from the oven on completion.
RICE NOODLES & CABBAGE
Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Place a quarter of the cabbage and carrot in a bowl and toss through some Lime zest and the juice of 4 lime wedges. Set aside for serving.
FINISHING TOUCHES
Once the sauce has thickened and the Butternut is cooked, add in the shredded spinach and the remaining cabbage and carrot. Stir for 2-3 minutes until the spinach has wilted. Squeeze in the juice of 4 lime wedges, stir through some lime zest, and season to taste. Add in the cooked meatballs and toss until coated in sauce. Remove the pot from the heat.
BOWL UP!
Serve up some rice noodles, spoon over the Thai curried veg and sauce, and top with the meatballs. Scatter over the zesty slaw, chopped coriander, and chopped, toasted cashews. Garnish with some Lime zest to taste and serve with a lime wedge on the side. Delish, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R230.88
for 4 servings · R57.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut Chunks needs 600 gButternut 3 kg 3 kg at R45.00 · 20% of packR9.00
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Coconut Milk needs 800 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Spinach needs 320 gWhole Spinach 350 g 350 g at R19.99 · 91% of packR18.28
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Lime needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
Not in the Woolies basket — source these elsewhere:
- Flat Rice Noodles
- Shredded Red Cabbage and Julienne Carrots
- NOMU Oriental Rub
- Thai Red Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Thai Chicken Meatballs?
The preparation time for Thai Chicken Meatballs with flat rice noodles, curried butternut & fresh lime is between 30 and 40 minutes.
What is the total time required to make Thai Chicken Meatballs with flat rice noodles, curried butternut & fresh lime?
The total time required to make Thai Chicken Meatballs with flat rice noodles, curried butternut & fresh lime is between 35 and 45 minutes.
How many servings does Thai Chicken Meatballs provide?
4 servings
What are the main ingredients in Thai Chicken Meatballs?
Butternut, Cashew Nut, Chicken, Chicken Mince, Coconut Milk, Flat Rice Noodles, Fresh Coriander, Lime, NOMU Oriental Rub, Onion, Shredded Red Cabbage and Julienne Carrot, Spinach, Thai Red Curry Paste
What is the nutritional information of Thai Chicken Meatballs?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Thai Chicken Meatballs?
RICE NOODLES & CABBAGE: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir and cover with a plate. Set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. Place a quarter of the cabbage and carrot in a bowl and toss through some lime zest and the juice of 2 lime wedges. Set aside for serving. FRY THE MEATBALLS: Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes per side until cooked through and caramelised. Remove from the pan on completion and set aside for step 5. PREP THE MEATBALLS & TOAST THE NUTS: Place the mince in a bowl with the Oriental Rub. Add a quarter of the diced onion (or to your taste preference). Mix until well combined and season to taste. Wet your hands slightly and roll into 4-5 meatballs per portion. Set aside until frying. Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle. THAI CURRY SAUCE: Return the pot to a medium heat with a drizzle of oil. When hot, sauté the remaining diced onion for 3-5 minutes until soft. Mix in the curry paste (to taste) and fry for another minute until fragrant, shifting constantly. Pour in the coconut milk and stir until the curry paste has incorporated into the liquid. Stir through the butternut cubes and bring to a simmer. Pop on a lid and cook for 10-12 minutes, stirring occasionally. FINISHING TOUCHES: Once the sauce has thickened and the butternut is cooked, add in the shredded spinach and the remaining cabbage and carrot. Stir for 2-3 minutes until the spinach has wilted. Squeeze in the juice of 2 lime wedges, stir through some lime zest, and season to taste. Add in the cooked meatballs and toss until coated in sauce. Remove the pot from the heat. BOWL UP!: Serve up some rice noodles, spoon over the Thai curried veg and sauce, and top with the meatballs. Scatter over the zesty slaw, chopped coriander, and chopped, toasted cashews. Garnish with some lime zest to taste and serve with a lime wedge on the side. Delish, Chef!
What should be prepared from my kitchen to make Thai Chicken Meatballs?
Butternut, Cashew Nut, Chicken, Chicken Mince, Coconut Milk, Flat Rice Noodles, Fresh Coriander, Lime, NOMU Oriental Rub, Onion, Shredded Red Cabbage and Julienne Carrot, Spinach, Thai Red Curry Paste
How many calories does Thai Chicken Meatballs have?
calories
How much fat content does Thai Chicken Meatballs have?
grams