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Cook it once
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Thai Chicken Meatballs with Peanut Sauce

by Rebecca April 24, 2021

PREP TIME: 25 mins | COOK TIME: 20 mins | TOTAL TIME: 45 mins | SERVINGS: 2 people

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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

Thai Chicken Meatballs with Peanut Sauce

Rebecca PREP TIME: 25 mins | COOK TIME: 20 mins | TOTAL TIME: 45 mins | SERVINGS: 2 people Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes Thai Chicken Meatballs with Peanut Sauce European Print This
Serves: 2 Prep Time: 25 mins Cooking Time: 20 mins 20 mins
Nutrition facts: 594 calories 36 fat
Rating: 5.0/5
( 1 voted )

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.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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