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thai coconut chicken meatballs and noodles
serves: NaN calories: 713
thai coconut chicken meatballs and noodles

Ingredients

  • 1/2 red pepper sliced into strips
  • 1 head pak Choi approx 50-70g
  • 50g baby corn sliced in half lengthways
  • 1 small red onion or large shallot
  • 2 garlic cloves crushed or grated
  • 2 portobello mushrooms approx 100-150g
  • 360g chicken meatballs
  • 1 can light coconut milk
  • 1/2 lime
  • 1 tsp brown sugar
  • 2 handfuls chopped coriander
  • 25g Thai red curry paste
  • 2 spring onions sliced
  • 1 nest of noodles of choice - ramen or rice noodles will work well
  • 2 tsp olive oil

Method

  1. Brown the meatballs in 2 tsp oil for approx 4 mins. They won't be cooked at this point.
  2. Remove from pan, keeping the oil in the pan.
  3. Add the pepper, baby corn and shallot and fry until beginning to soften.
  4. Add the mushrooms, grated garlic, a pinch of salt and a tiny splash of water to loosen everything and fry for a further 3-4 mins.
  5. Add the curry paste and make sure everything is evenly coated.
  6. Add the coconut milk, mix well.
  7. Add the chicken meatballs back to the pan and bring to a simmer with the lid off for 15 mins.
  8. Add the pak Choi, the noodles, a handful of chopped coriander, tsp brown sugar, salt, pepper and a good squeeze of lime and simmer for a further 4 mins or until noodles are cooked.
  9. If you prefer a more soupy consistency leave as is, if you prefer a thicker noodle sauce add 1 tsp cornflour mixed with 1 tbsp water.