New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Thai Chicken Meatballs in Coconut Curry Recipe

Recipe: Thai Chicken Meatballs in Coconut Curry

There’s something about adding a little bit of heat to winter meals that works so well.  Thai dishes can be exactly what you need to warm the family’s bellies on these dreary, dark nights.In saying that, I’ve always been a little intimidated by Thai, I think that the inherent layering of aromatic flavours has always seemed a bit too complicated for me.  Cooking a curry from scratch is the best way to get over any feelings of Thai-inadequacy.  The ingredients are minimal, straightforward and they just make sense once combined, plus, there’s no fancy techniques or timings to master.  Using authentic ingredients in any recipe is a must, hence my inclusion of Trident products here.  Their Sweet Chilli Sauce (freaking amazing!) is made in Thailand but is also the top selling Sweet Chilli Sauce in New Zealand!  Yum.

Give this recipe a go, I promise you’ll love it and make it more than once!

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Thai Chicken Meatballs in Coconut Curry Recipe

Thai Chicken Meatballs in Coconut Curry
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For the meatballs
  1. 500g chicken mince
  2. 1/2 cup panko crumbs
  3. 1 tbsp Trident Sweet Chili Sauce
  4. 2 tsp crushed garlic
  5. 2cm piece of grated, fresh ginger
  6. 1 tbsp chopped, fresh mint
  7. 1 tbsp chopped, fresh coriander
For the curry
  1. 1 tbsp vegetable oil
  2. 2 tsp crushed garlic
  3. 1/2 red chili, finely chopped (I deseeded the chili)
  4. 2cm piece of grated, fresh ginger
  5. 1 tbsp curry powder
  6. 1 tbsp soy sauce
  7. 1 tbsp Trident Hot Chili Sauce
  8. 400g can Trident Coconut Milk
For the vegetables
  1. 1 1/2 tsp sesame oil
  2. 3 heads baby pak choi cut in half
  3. 250g green beans, trimmed
  4. 1 large carrot, in ribbons
  5. 2 x packs of Trident Udon Noodles
  6. Chopped coriander to serve
  7. Lime wedges to serve
For the meatballs
  1. Combine chicken mince, panko crumbs, Trident Sweet Chili Sauce, garlic, ginger, mint and coriander in a bowl.
  2. Roll tablespoons of mix into balls, pop in fridge for 30 minutes.
  3. Heat oil in a large, non-stick pan. Cook meatballs until golden brown and cooked through, approx. 10 minutes.
For the curry
  1. Heat the oil in a large pan, add garlic, chili and ginger, stir until soft.
  2. While stirring add the curry powder.
  3. Add the soy sauce and Trident Hot Chili Sauce.
  4. Stirring until combined, add the Trident Coconut Milk then simmer covered for 15 minutes.
For the vegetables
  1. Heat sesame oil in a large pan, add the veges and stir for 5 minutes.
  2. Add the Trident Udon Noodles, sprinkle with water and gently separate with chop sticks.
  3. Add the curry sauce, gently stir to combine.
  4. Serve in bowls, adding meatballs, a sprinkle of chopped coriander and lime wedges on the side.
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Win with Trident!

Guys, listen!!!!  If you make your own creation using Trident Sweet Chilli Sauce and post it to Trident’s Facebook page (click here)  with the hashtag #authenticasiancreations you could win a year’s supply of Trident Authentic Chilli Sauces, Noodles & Coconut Milk & Creams!

What are you waiting for?!  Maybe you could even recreate my recipe! xx

New Zealand's Top Mummy Blogger Parenting Travel Blog Family Travelblog Thai Chicken Meatballs in Coconut Curry Recipe

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Melissa

I live in rural Auckland, New Zealand. Two boys, one big, one not so big and 2 boy dogs belong to me and I them. I love Coca Cola in all of its sugar-less forms and I love you internet. I take way too many pictures of my kids and collect them all here. This is what I am doing when I should be cleaning or cooking or doing other 'useful' things.