Instructions
Ingredients
Nutrition
1
In a large bowl, combine the chicken mince, egg, almond flour, garlic, ginger, 2 tablespoons of the red curry paste, salt and black pepper. Mix with a spatula or large fork until the egg yolk is fully incorporated. Cover and refrigerate for 15 minutes.
Black Pepper1/2 tsp (1.38 g)
Almond Flour1/2 cups (72 g)
Ginger2 tbsp (33 g)
Garlic3 cloves
Chicken Mince500 g
Egg1
Thai Red Curry Paste2 tbsp (31.5 g)
Salt1 tsp (6 g)
2
Shape the chilled mixture into evenly sized meatballs and arrange them on a lined baking tray. Bake in a preheated oven at 200°C conventional, 180°C fan or gas mark 6 for 20 minutes, until cooked through.
3
While the meatballs bake, heat the vegetable oil in a large frying pan over medium heat. Add the onion and bell pepper and cook for 5–7 minutes, until softened and lightly golden.
Vegetable Oil1 tbsp (15 ml)
Onion1
Red Bell Pepper1
4
Stir in the remaining 2 tablespoons of red curry paste and the coconut milk. Reduce the heat to medium-low and simmer gently while the meatballs finish baking. Add the cooked meatballs to the curry and simmer for 5–10 minutes so the flavours combine.
Thai Red Curry Paste2 tbsp (31.5 g)
Coconut Milk (tinned)1 3/4 cups (420 ml)
5
Scatter over the coriander and serve with rice, stir-fry noodles or courgette noodles.
Coriander1/4 cups (15 g)
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