Red Thai Chicken Meatball Curry

• portions: Feeds 4
• temps total: 17 minutes

Ingrédients

If chicken mince isn't on your shopping list yet, you have got to give it a try!

It tastes amazing, it's really cheap and for some reason I get less of the raw chicken ick with this, than I do cutting chicken breast

This is such an easy dinner. It's full of flavour, without being 'blow your head off' spicy and it's one of those super simple midweekers that, if you prep it in the morning it can be on the table in 20 minutes.

If you're looking for new ways to cook dinners with the ingredients you already have, my brand new cookbook EASY 10 is available to pre-order NOW!! 💃

I've written up the recipe below and I would love to know if you're going to give it a try, A x

500g chicken mince

4 tbsp red thai curry paste

A handful of plain flour

Oil for frying

A bunch of spring onions (green and white parts)

1 red pepper cut into medium pieces

100g mangetout

1/2 thumb of ginger

2 cloves garlic finely chopped

1 tbsp plain flour

40og tin of coconut milk

60g fresh spinach

Instructions

Place the chicken mince in a large bowl, season with salt and pepper and stir in a tablespoon of red thai curry paste.

Use your hands to work the paste through the meat until it's evenly spread.

Divide it into 16 -18 equal balls.

Scatter some flour on a plate and roll the balls in it, tapping off any excess until it has a light coating.

Heat a good glug of oil in a large, non-stick pan until hot.

Add the chicken balls and fry for 7 minutes on a medium heat, turning them regularly until browned all over. Set them aside (they won't be fully cooked through yet)

Add the spring onions and red pepper to the pan and fry for 5 minutes. Add a little more oil if needed

Stir in the mangetout, garlic and ginger for the final minute.

Stir in 1 tablespoon of flour until it disappears followed by 3 tablespoons of curry paste.

Stir in the coconut milk and season with salt and pepper.

Give it a good stir and bring to the boil. Add the spinach and chicken meatballs, before simmering for 5 minutes, turning the meatballs over regularly until the chicken is cooked through and the spinach is wilted.

Serve with rice