Ingredients per serve

+

Chicken Meatballs

  • Chicken mince 1.0 kg
  • Fresh breadcrumbs 1.0 cup
  • Coriander, chopped 17.0 g
  • Lime Zest 10.0 g

Thai Coconut Gravy

Preparation

  1. Chicken Meatballs

    • Place chicken mince in a bowl with breadcrumbs, coriander, lime zest and half the KNORR Thai Red Curry Paste. Mix until combined then form into balls. Cover and chill.
    • Pan fry or grill meatballs until cooked through. 
  2. Thai Coconut Gravy

    • Heat remaining KNORR Thai Red Curry Paste, add 100 ml water and KNORR Coconut Milk Powder. Add KNORR Golden Roast Gravy GF and 100 ml water and simmer for a further 2-3 minutes.
  3. To Serve

    • Serve Thai chicken meatballs with red curry sauce and vegetables.
  4. Tip

    • Use all the KNORR Thai Red Curry Paste in the meatball mix and use KNORR Thai Sweet Chilli Sauce in the gravy mixture.
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