Coconut Curry Chicken Meatballs
Servings: 3 people
Ingredients
- 400 g Manor Farm chicken mince
- 130 g Chopped carrots
- 40 g Chopped red onion
- 2 tbsp Freeze dried cilantro
- Juice of 1 lime
- 2 tbsp Basil
- 1 Tablespoon soy sauce
- 1 tsp Ground ginger
- 1 Clove garlic
- 1/2 tsp Ground cumin
- 1/4 tsp Red chili flakes
- Pinch salt & pepper
Sauce
- 400 ml Coconut milk
- 1 tbsp Red curry paste
- 1 tbsp Almond butter
- 2 tbsp Lime juice
- 1 tsp Minced garlic
Instructions
- Preheat oven to 200 degrees Celsius.
- For the meatballs place all of the ingredients into a blender and blend until they are chopped thoroughly.
- Add the chicken and continue to mix.
- Roll the balls into two-inch sizes and place them on a lined pan. Bake for about 20 minutes, turn the meatballs and cook for a further 15 minutes.
Sauce
- Over a medium heat in a large skillet heat the coconut milk.
- Add the rest of the ingredients and simmer for about 10 minutes.