Thai Chicken Recipe

Those of you who read our blog and Facebook page know us by now. We are ‘one pot wonder’ makers. The Chef spends all day cooking, so the last thing he wants to do when he cooks at home is cook up a dish requiring 15 different steps and 11 different pots and pans. And me, well I’m just a home cook that can’t stand washing up, so having dishes in my repertoire that literally only use one pot make me very happy. Despite all the steps listed in the recipe, it really is simple and I’m sure you’ll find it becomes one of your ‘go-to’ recipes for the nights you are super busy.

We have used yellow curry paste for this recipe, although you could use any paste such as red or green or even omitt it if you don’t have any available.

Recipe

Serves 4

For the meatballs

  • 500 grams Chicken mince (turkey, kangaroo, pork and beef mince can also be used)
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 1 tsp honey

For the sauce

  • 1 can light coconut cream (chilled in the fridge). For a much lower fat and calorie option use equal quantity of coconut flavoured evaporated milk.
  • 1 tsp yellow curry paste (we use MAE PLOY brand available from all supermarkets) or here’s the Chef’s recipe for a simple curry past 
  • 2 spring onions (shallots)
  • 1 tbsp fish sauce
  • 1 tbsp sugar or honey
  • 1 cup frozen peas

To serve

There is no rule here with the herbs, just add your favourite.

  • 1/2 cup fresh mint
  • 1/2 cup fresh basil
  • 1/2 cup fresh corriander
  • Boiled rice

Method

  • If wanting a lower fat option, chill the coconut in the fridge for at least 3 hours (I Usually just pop the can in the fridge the night before I know I am going to make it). 
  • Cook rice to serve
  • While rice is cooking, prepare the meatballs. Place all ingredients for the meatballs in a large bowl and mix with your hands to incorporate.
  • Cover with cling film and refrigerate for 30 mins to make the balls easier to roll.
  • Remove the can of coconut cream from the fridge. DO NOT shake. Open the tin and with a spoon, carefully removed the solidified coconut cream from the top of the can, place in a small bowl and refrigerate for use in another meal.
  • Pour the water from the can into a large saucepan on high heat.
  • Add the curry paste.
  • Thinly slice the spring onion and add to the water in the pan.
  • Add the remaining fish sauce, sugar or honey, but not the peas (these are added at the end).
  • Scoop a teaspoon of meat mixture and drop into the pan. Continue until the bottom of the pan is covered in meatballs, but do not overcrowd the pan. Work quickly to ensure that all the meatballs get the same amount of cooking time.
  • Place the lid on the saucepan and drop the heat down to medium.
  • Let the meatballs cook for approximately 5 minutes, until cooked through. Remove one from the pan. Cut in half to test if meat is cooked. It should not be pink in the centre. If pink, continue to cook.
  • Taste the sauce. If too sweet, add a little more fish sauce. If too salty, add a little more honey or sugar. If too salty AND too sweet, add some coconut cream.
  • Once cooked, add the frozen peas to the pan and cook for a further 1 minute.
  • Serve with rice and fresh mint and basil

Variations:

  • Serve with chopped chilli.
  • Add green vegetables such as broccoli, lettuce and cabbage to the pan at the same time as the peas.
  • Add thinly sliced red capsicum at the same time as the meatballs.
  • Serve on top of noodles.
  • Serve as a soup (without rice or noodles) simply by making more of the sauce mixture.
  • The meat mixture recipe can also be used as the filling for won tons.

You  might also like to take a peek at our easy Ginger and Shitake Mushroom Broth…

shitake

Stay happy and healthy,

The Nutrition Guru and The Chef

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