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
- 500 grams chicken mince
- 1 teaspoon minced garlic
- 1 teaspoon chilli paste or sambal olek (see note 1)
- 1 teaspoon ginger paste
- 1 teaspoon light Soy Sauce
- 1 teaspoon onion salt
- 2 cups jasmine rice (cooked)
- 12 Green beans
- 2 tablespoons cooking oil
Satay Curry Sauce
- 1 teaspoon minced garlic
- ½ teaspoon ginger paste
- ½ tablespoon chilli paste or sambal olek
- 2 tablespoons crunchy peanut butter (Note 1)
- ¾ cup full fat coconut milk
- 1 teaspoon monkfruit sweetener
- 1 teaspoon light soy sauce
- 1 teaspoon lime juice (freshly squeezed)
- 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.
- Make Meatballs: In a large bowl, add 500 grams chicken mince, 1 teaspoon ginger paste, 1 teaspoon minced garlic, 1 teaspoon chilli paste or sambal olek, 1 teaspoon light Soy Sauce and 1 teaspoon onion salt. Mix together until ingredients are well combined, then make into 12 evenly sized meatballs, or 16 smaller sized meatballs.
- Cook Meatballs: Heat a large pan/skillet on medium heat and 2 tablespoons cooking oil. Add the meatballs, making sure not to overcrowd the pan. 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 pot, add 1 teaspoon minced garlic, ½ tablespoon chilli paste or sambal olek and½ teaspoon ginger paste. Stir for a minute until fragrant. Next, add the ¾ cup full fat coconut milk and stir in for 1 minute. Then add 2 tablespoons crunchy peanut butter and stir in until it melts.Finally, add 1 tablespoons penang curry paste, 1 teaspoon monkfruit sweetener, 1 teaspoon light soy sauce , pinch of salt and 1 teaspoon lime juice (freshly squeezed). Stir for a minute to mix it all in and then remove from heat and set aside.
- Cook beans: While the meatballs and curry sauce is cooking, add 12 Green beans to a pot of boiling water. Cook for 3 to 4 minutes and remove from the heat. Alternatively you can pop your steamer on top of the boiling water to steam the beans.
- Serving: Serve with 2 cups jasmine rice (cooked), divided equally.
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.
- Curry Paste: Yellow or red curry pastes are a suitable substitute for penang curry paste.
Nutrition
Calories: 594kcal | Carbohydrates: 28g | Protein: 37g | Fat: 36g | Saturated Fat: 20g | Fiber: 1g | Sugar: 10g
