Thai Lemongrass Meatballs in Green Curry
Recipe by Amanda Cordony (@thecordonykitchen)
Serves 4-6 | 
Prep 30 min + resting | 
Cook 15 min
Ingredients
- 500g chicken mince
- 1 tablespoon AYAM™ Thai Green Curry Paste
- 1 tablespoon coriander roots, finely chopped
- 2 tablespoons shallots, white part, finely chopped
- 1 egg
- ⅓ cup gluten-free panko crumbs
Green Curry
- 4 garlic cloves, minced
- 1 lemongrass, smashed and finely chopped
- 3cm ginger, minced
- 2 tablespoons AYAM™ Thai Green Curry Paste
- 400ml AYAM™ Coconut Milk
- 2 zucchini, sliced round
- 100g snow peas, trimmed, finely sliced
- 1 shallot (½ cup), finely chopped
- 150g fried tofu puffs (optional)
- 100g AYAM™ Rice Vermicelli Noodles
Garnish
- ½ cup coriander leaves
- 1 lime, cut into wedges
Method
- To make the meatballs add the chicken mince, coriander roots, shallots, green curry paste, egg, and breadcrumbs into a bowl. Mix well to combine.
- On a baking tray lined with parchment paper, roll 20 even meatballs with dampened palms.
- Cover and place in the fridge for 30 minutes to rest. Feel free to freeze some at this stage. Frozen meatballs will last for 3 months in an airtight container.
- Heat olive oil in a non-stick frying pan. Bring to medium heat and fry the meatballs for 8 minutes, making sure to roll them around by moving the pan back and forth.
- Cooked meatballs can be served as a canape with AYAM™ Sweet Soy or AYAM™ Sweet Chilli Sauce.
- To make the curry, add 2 tablespoons of olive oil, garlic, lemongrass, ginger, and green curry paste to a deep pan. Stir for about a minute.
- Add coconut milk and 300ml of water. Simmer for 3 minutes, then add the zucchini, meatballs, snow peas, shallots, tofu puff (optional) and simmer for a further 2 minutes.
- Soften vermicelli noodles as per packet instructions. Drain and serve.
- Plate meatball curry over a base of vermicelli noodles. Top with coriander leaves and serve with fresh lime.
Tip: For less oil, cook meatballs in a lined air fryer for 12-13 minutes at 180°C.
