Chicken Meatball Curry

If you are yet to try a homemade curry paste, then prepare to be amazed! It sounds difficult but honestly it’s a matter of roughly chopping some ingredients and chucking them into a food processor - so simple! You could however use a good quality bought green curry paste if you really have to!

Making the meatballs adds some prep time to this dish so if you would prefer a quicker version just used diced chicken thigh instead. The veggies can be flexible, I tend to just use whatever comes in my organic veggie box for the week.

The curry paste makes more than you need for this dish so keep in the fridge to re-use for another night or freeze. This curry is incredible the next day for leftovers too!

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Serves 4


500g chicken mince (I like to use half breast mince, half thigh mince)
2 tablespoons sesame seeds
1 x lime
2 x carrot, roughly sliced
2 cups mushrooms, halved
2 x broccoli, cut into florets and stem diced
1 x 400ml coconut milk
1/2 cup chicken broth/stock or water
2 x bok choy, ends trimmed and roughly sliced
2 teaspoons fish sauce (optional)
2 cups cooked brown or basmati rice
4 handfuls coriander

Homemade Curry paste:

1 tablespoon coriander seeds
½ teaspoon cumin seeds
1 stalk lemongrass, white part roughly chopped
2 tablespoons coriander root
1 tablespoon ginger
1cm piece of fresh turmeric
2 long green chillies, roughly chopped
2 kaffir lime leaves (spine removed)
1 red eschalot
2 cloves garlic
1 1/2 tablespoons water
½ teaspoon soy sauce/tamari


To make the curry paste, toast the coriander and cumin seeds for 2-3 minutes in a dry fry pan. Grind the spices in a food processor and then add the remaining ingredients and process until a paste forms (I use a mini food processor).

To make the meatballs combine the mince with the sesame seeds, zest of the lime and a pinch of salt and pepper. Shape into meatballs.

Heat a wok on medium-high heat and add a dash of coconut oil. Add 2 heaped tablespoons of the curry paste and heat for 30 seconds then increase the heat and add the meatballs for 3-5 minutes, or until they are just browned all over.  Reduce the heat to low and add the carrot, mushrooms, broccoli, along with the coconut milk and broth. Cook for 10-12 minutes until the veggies are tender and the meatballs are cooked through. In the final minute add the bok choy and fish sauce.

Serve curry over rice and top with coriander and lime wedges.

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