Thai Chicken Meatballs with Peanut Sauce
The meatballs are lightly spiced, juicy and melt in your mouth, and the peanut sauce is so deliciously moreish you’ll want to lick your plate. A sweet, spicy, tangy, Indian Asian flavour fusion. Just perfect.
Servings 2 people
Calories 594kcal
Ingredients
Chicken
- 400 grams/14 oz. Chicken Mince
- 1 teaspoon Crushed garlic
- 1 teaspoon Chilli Paste or Sambal Olek (see note 1)
- 1 teaspoon Minced ginger paste
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Onion salt
- 1 cup Jasmine rice
- 12 Green beans
- Optional: Dried shallots and fresh spring onions to garnish
Satay Curry Sauce
- 1 garlic clove, crushed
- ½ teaspoon Ginger, finely grated
- ½ tablespoon Chilli Paste or Sambal Olek
- 2 tablespoons sugar free crunchy peanut butter (Note 1)
- ¾ cup light coconut milk
- 1 teaspoon Raw honey or granulated sweetener that measures like sugar
- 1 teaspoon Light Soy Sauce
- 1 teaspoon fresh lime juice
- 1 tablespoons Penang Curry Paste
Instructions
- Get the rice on, and cook according to packet instructions. (I use a rice cooker)
- Boil a saucepan of water ready for the beans.
- Making the meatballs: In a bowl, add the chicken mince, ginger, garlic, chilli, soy sauce and onion salt. Divide into 12 pieces and roll into meatballs.
- Heat a large non stick frypan on medium heat and add the meatballs. After they have lightly browned, put a lid on to keep the heat in. They should take about 10 to 12 minutes to cook.
- Making the Satay Curry Sauce: in a medium saucepan, add the garlic, chilli paste and ginger. Stir for a minute until fragrant.
- Add the coconut milk and stir in for 1 minute
- Add the peanut putter and stir in until it melts.
- Add the curry paste, honey or granulated stevia (depending on which you;re using), light soy, pinch of salt and lime juice. Stir for a minute to mix it all in and then remove from heat
- Cooking the beans: While the meatballs and curry sauce is cooking, add the beans to the saucepan of boiling water. Cook for 3 to 4 minutes and remove from the heat
- Putting it together: add the rice, meatballs, and pour over the curry sauce. Add the beans, slice of lime, dried shallots and fresh spring onions.
Notes
- Chilli Paste: I used the masterfoods fresh chilli paste in this recipe. You could also substitute for Sambel Olek - an asian chilli paste (found in the Asian food aisle of supermarkets). Alternatively you can easily make a chilli paste with long red chilies, pounded in a mortar and pestle until a paste is formed.
- Peanut Butter: There are many sugar free peanut butters on the shelves of supermarkets these days. Look for one that says "sugar free" on the label, or "natural". Either way, read the back of the ingredient label and if the only ingredient is peanuts its a winner.
- Honey/Granulated sweetener: I love using a little bit of honey to sweeten this sauce, however you can also use a granulated sweetener that measures like sugar (for example granulated stevia, or monkfruit). Using a granulated sweetener will slightly lower the calories overall, and still give a great taste without compromising on flavour.
Nutrition
Calories: 594kcal | Carbohydrates: 28g | Protein: 37g | Fat: 36g | Saturated Fat: 20g | Fiber: 1g | Sugar: 10g