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
- 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
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.
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