PREP TIME: 25 mins | COOK TIME: 20 mins | TOTAL TIME: 45 mins | SERVINGS: 2 people
My kind of weeknight meal – lightly spiced, juicy, and melt in your mouth chicken meatballs with a pleasurably savoury peanut sauce served with rice and green beans. An authentic Thai dish with the perfect combination of sweet, spicy, tangy, and a fusion of Indian Asian flavour.
INGREDIENTS
Chicken:
400g/14-ounces Chicken Mince
1 tsp crushed garlic
1 tsp Chilli Paste or Sambal Olek
1 tsp Minced ginger paste
1 tsp Light Soy Sauce
1 tsp Onion salt
1 c. Jasmine rice
12 Green beans
Optional: Dried shallots and fresh spring onions to garnish
Satay Curry Sauce:
1 garlic clove, crushed
½ tsp Ginger, finely grated
½ tbsp Chilli Paste or Sambal Olek
2 tbsp sugar-free crunchy peanut butter
¾ c. light coconut milk
1 tsp Raw honey or granulated sweetener that measures like sugar
1 tsp Light Soy Sauce
1 tsp fresh lime juice
1 tbsp Penang Curry Paste
How to make Thai Chicken Meatballs with Peanut Sauce
Step 1: According to packet directions, cook the rice.
Step 2: To get the beans ready, boil a saucepan of water.
Step 3: Add the add the chicken mince, ginger, garlic, chilli, soy sauce, and onion salt in a bowl. Into 12 pieces, divide the meatballs, then shape into meatballs.
Step 4: Over medium heat, heat a large non-stick frypan. Once hot, cook the meatballs for about 10 to 12 minutes until lightly brown., then cover the pan to keep the heat in.
Step 5: To make the Satay Curry Sauce, add the garlic, chilli paste, and ginger in a medium saucepan. Stir for about a minute until aromatic.
Step 6: Stir in the coconut milk and continue to cook for another minute.
Step 7: Add in the peanut butter and stir until melted.
Step 8: To the sauce, add the curry paste, honey or granulated stevia, light soy, a pinch of salt, and lime juice, and stir for another minute to incorporate. Then, take the pan out of the heat.
Step 9: In the meantime, add the beans to the saucepan with boiling water and cook for about 3 to 4 minutes. Remove the green beans from the heat.
Step 10: To assemble, add the rice followed by the meatballs, then pour the curry sauce over. Top with beans, a slice of lime, dried shallots, and fresh spring onions.
NOTES:
Chili Paste: For this recipe, I used the Masterfoods fresh chilli paste. You can also use Sambel Olek, an Asian chilli paste. Or in a mortar, pound long red chillies and pestle until it formed a paste.
For this recipe, use sugar-free peanut butter or natural.
To sweeten the sauce, I used a bit of honey. You can also use granulated sweeter such as granulated stevia, or monk fruit that have lower calories.
NUTRITION FACTS:
Calories: 594kcal | Carbohydrates: 28g | Protein: 37g | Fat: 36g | Saturated Fat: 20g | Fiber: 1g | Sugar: 10g
Ingredients
- Chicken:
- 400g/14-ounces Chicken Mince
- 1 tsp crushed garlic
- 1 tsp Chilli Paste or Sambal Olek
- 1 tsp Minced ginger paste
- 1 tsp Light Soy Sauce
- 1 tsp Onion salt
- 1 c. Jasmine rice
- 12 Green beans
- Optional: Dried shallots and fresh spring onions to garnish
- Satay Curry Sauce:
- 1 garlic clove, crushed
- ½ tsp Ginger, finely grated
- ½ tbsp Chilli Paste or Sambal Olek
- 2 tbsp sugar-free crunchy peanut butter
- ¾ c. light coconut milk
- 1 tsp Raw honey or granulated sweetener that measures like sugar
- 1 tsp Light Soy Sauce
- 1 tsp fresh lime juice
- 1 tbsp Penang Curry Paste
Instructions
Step 1: According to packet directions, cook the rice.
Step 2: To get the beans ready, boil a saucepan of water.
Step 3: Add the add the chicken mince, ginger, garlic, chilli, soy sauce, and onion salt in a bowl. Into 12 pieces, divide the meatballs, then shape into meatballs.
Step 4: Over medium heat, heat a large non-stick frypan. Once hot, cook the meatballs for about 10 to 12 minutes until lightly brown., then cover the pan to keep the heat in.
Step 5: To make the Satay Curry Sauce, add the garlic, chilli paste, and ginger in a medium saucepan. Stir for about a minute until aromatic.
Step 6: Stir in the coconut milk and continue to cook for another minute.
Step 7: Add in the peanut butter and stir until melted.
Step 8: To the sauce, add the curry paste, honey or granulated stevia, light soy, a pinch of salt, and lime juice, and stir for another minute to incorporate. Then, take the pan out of the heat.
Step 9: In the meantime, add the beans to the saucepan with boiling water and cook for about 3 to 4 minutes. Remove the green beans from the heat.
Step 10: To assemble, add the rice followed by the meatballs, then pour the curry sauce over. Top with beans, a slice of lime, dried shallots, and fresh spring onions.
Notes
Chili Paste: For this recipe, I used the Masterfoods fresh chilli paste. You can also use Sambel Olek, an Asian chilli paste. Or in a mortar, pound long red chillies and pestle until it formed a paste. For this recipe, use sugar-free peanut butter or natural. To sweeten the sauce, I used a bit of honey. You can also use granulated sweeter such as granulated stevia, or monk fruit that have lower calories.
