Facebook Thai-Style Chicken Meatball Green Curry Recipe | The Spice Tailor
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Thai-Style Chicken Meatball Green Curry

Everyone loves a meatball dish and when they are made with chicken mince, they are light enough to have whenever the mood comes - and when they are made with our Thai Green Curry kit, the mood will come often! If you don’t have the chillies or fish sauce, you can leave them out. The dish is still delicious, just season with salt and pepper instead. You can use turkey mince as well - or even lamb or beef mince if you prefer. Vegetarians can try using the neatballs from our Tofu and Vegetable Neatballs in Massaman Curry recipe.
  • 2-3serves
  • 5mins prep
  • 20mins cook
Everyone loves a meatball dish and when they are made with chicken mince, they are light enough to have whenever the mood comes - and when they are made with our Thai Green Curry kit, the mood will come often! If you don’t have the chillies or fish sauce, you can leave them out. The dish is still delicious, just season with salt and pepper instead. You can use turkey mince as well - or even lamb or beef mince if you prefer. Vegetarians can try using the neatballs from our Tofu and Vegetable Neatballs in Massaman Curry recipe.
Made with
Thai Green Curry

Thai Green Curry

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Ingredients

  • 1 pack of The Spice Tailor Thai Green Curry Kit (coconut milk included)
  • 2 green or red Thai chillies
  • Small handful Thai basil leaves or normal basil leaves
  • 50g bamboo shoots, julienned 
  • 1 tsp. fish sauce, or to taste
  • 1/3 tsp. brown sugar or to taste, optional
  • 2 tbsp. vegetable oil   

For Meatballs

  • 300g chicken mince (your butcher should have some, if not they can mince thigh fillets)
  • 3 small spring onions, finely chopped 
  • 2 cloves of garlic, grated 
  • 3 tbsp. chopped coriander
  • 1 tsp. fish sauce

Method

  1. Mix the meatball ingredients together in a bowl and shape into bite-sized balls. They will be sticky, so you might want to oil your hands. It makes around 14 balls.
  2. In a frying pan, heat the oil and fry the meatballs until brown all over and keep aside.
  3. Then, add the Thai curry paste from the medium pouch in the kit and cook for 30 seconds. Add the coconut milk from the larger pouch, along with the aromatics from the small spice sachet, both from the kit.
  4. Add the meatballs, fresh chillies, bamboo shoots, Thai basil leaves, fish sauce and 4 tbsp. water and cook for 5-6 minutes, or until the chicken is cooked through. Taste and adjust the seasoning and add sugar if you like. Serve hot with extra herbs if you like.

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