Lemongrass Chicken Meatballs with Green Curry Sauce and Coconut Rice

10 mins Prep
40 mins Cook
4-5 Serves

Green Curry paste:

  • 500g Lilydale free range chicken mince
  • 30g lemongrass, cut into batons
  • 3 garlic cloves
  • 1 knob of ginger
  • 1 bunch coriander, leaves and stems separated
  • 3 green chilli’s, roughly chopped
  • 1 green capsicum, roughly chopped
  • 4 spring onions, cut into batons
  • 1 lime, juiced
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • 2 tbsp water
  • ½ tsp ground coriander
  • 1 tsp cumin powder
  • 1 tbsp soy sauce
  • 1 can coconut milk
  • ½ cup water
  • 1 zucchini, sliced into half moons
  • 2 cups green beans, trimmed and halved
  • ½ cup roasted peanuts, roughly chopped

Coconut rice:

  • 1 ½ cups jasmine rice, rinsed
  • 1 ¼ cups water
  • 2/3 cup coconut milk
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  1. For the coconut rice, combine the rinsed jasmine rice, water, and coconut milk in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 10 minutes, or until the liquid has absorbed. Remove from the heat and set aside, covered, for an additional 5 minutes.
  2. While the rice is cooking, combine the lemongrass, garlic, ginger and coriander leaves (reserving some for garnish) in a food processor and blend until all of the ingredients are finely chopped. Remove 2 heaped tablespoons of the lemongrass mixture and set aside.
  3. To finish the green curry paste, add the chillies, green capsicum, spring onions, coriander roots, lime juice, maple syrup, water, olive oil, ground coriander and cumin powder to the food processor, and blend until smooth. Set aside.
  4. For the meatballs, combine the chicken mince, reserved lemongrass mixture and soy sauce in a large bowl. Mix well and form into meatballs.
  5. Heat a drizzle of olive oil in a large pan over medium heat. Sear the meatballs until browned all over but not fully cooked through. Remove from the pan.
  6. In the same pan, heat another drizzle of olive oil over medium heat. Add the green curry paste and cook for 6-7 minutes or until most of the liquid has evaporated.
  7. Stir in the coconut milk and ½ cup water, bringing to a gentle simmer. Allow to bubble for 3-4 minutes before adding the zucchini and green beans. Cover with a lid and simmer for 4-5 minutes.
  8. Return the chicken meatballs to the pan, cover, and cook for a further 10-12 minutes, or until the meatballs are fully cooked through.
  9. To serve, divide the coconut rice between bowls, place a few generous spoonfuls of the green curry sauce and meatballs over the top, and garnish with spring onions, roasted peanuts, fresh coriander leaves and a lime wedge.
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