Chicken Others

Thai Spiced Chicken Meatballs in Pumpkin Curry

Yum
I’m not a huge fan of Xmas cooking mainly because I feel like there is something lacking for me. CHILLI, hot spicy goodness!!! I can’t live a day without my hot and spicy peppers! And it so happens that there usually is none when it comes to Xmas dishes. šŸ™ But at the same time, I felt that I shouldn’t be depriving the husband of some ‘festive food’.
 
So I thought meatballs and pumpkins are pretty Christmasy right? There must be something I can do to have a win-win situation here! And so this dish came about… I seasoned the chicken (because it’s hard to find minced turkey here) meatballs with Thai spices, and made a milder sweet pumpkin curry. The result was DELISH! I love love love loved it! Please, if you ever have the time… This is a must try meal!
 

Combine all the ingredients for meatballs in a mixing bowl and mix well.

Leave to marinade in chiller for at least 30 mins.

Preheat oven to 180C.
Roll meatballs into 1 inch size and place them on a lightly greased pan.
Bake for 15-18mins.

Heat pan on med high and add 2 tbsp of red curry paste.
I used Dancing Chef’s Thai Red Curry Paste.

Quickly saute the lime leaves and garlic.

Add coconut milk, and water.

When it starts to boil…

Add carrots and pumpkins.
Let it simmer for 15 mins.

Your meatball should be about done soon.

Add the meatballs into the curry.

Let it simmer for another 5 mins.
Check if the carrots and pumpkin are tender, if not…continue simmering.

Garnish with some parsley, serve on steam rice, and blanched xiao bai cai.

Meatballs  (Serves 3-4)

  • 500g minced chicken
  • 1 clove garlic, minced
  • 1 tbsp minced lemongrass
  • 1 small yellow onion, diced
  • 1 tbsp fresh basil, finely chopped
  • 2 tbsp fresh chinese parsley, finely chopped
  • 1 tbsp grated old ginger
  • 1 tbsp grated blue ginger or galangal
  • 1/4 tsp ground white pepper
  • 1 tsp corn flour
  • 2 tbsp fish sauce
  • 1/2 cup finely shredded carrot
Pumpkin Curry
  • 2 tbsp red curry paste (3 tbsp if you like it spicier)
  • 2 lime leaves crushed
  • 1 clove garlic, minced
  • 2 cups diced butternut squash or pumpkin
  • 1/2 cup diced carrot
  • 200ml coconut milk 
  • 100ml water
Combine all the ingredients for meatballs in a mixing bowl and mix well.
Leave to marinade in chiller for at least 30 mins.
Preheat oven to 180C.
Roll meatballs into 1 inch size and place them on a lightly greased pan.
Bake for 15mins.
Heat pan on med high and add 2 tbsp of red curry paste.
I used Dancing Chef’s Thai Red Curry Paste.

Quickly saute the lime leaves and garlic.
Add coconut milk, and water.
Bring to a boil.
Add carrots and pumpkins.
Let it simmer on med-low for 15 mins.
Your meatball should be about done soon.
Add the meatballs into the curry.
Let it simmer for another 5 mins.
Check if the carrots and pumpkin are tender, if not…continue simmering.
Garnish with some parsley, serve on steam rice, and blanched xiao bai cai.

Print Friendly, PDF & Email
Curried Roasted Red Pepper Pasta
Nutella Stuffed Browned Butter Salted Milo Cookies

You Might Also Like

No Comments

Leave a Reply