Thai Chicken Meatballs With Peanut Sauce

The meatballs ar gently spiced, juicy and soften in your mouth, and also the peanut sauce is therefore deliciously moreish you’ll need to lick your plate. A sweet, spicy, tangy, Indian Asian flavour fusion. Simply excellent.

Thai Chicken Meatballs With Peanut Sauce

These chicken meatballs ar a cinch to cook once a busy day at work (which I usually do), and while they're sizzling away within the pan much cookery themselves, it’s easy and straightforward to throw all the peanut sauce ingredients into another cooking pan.

Your house will certainly be crammed  with the attractive scent of a hospitable dinner once you build this. Within the event you have got AN open window in your room wherever dinner smells will waft over into your neighbours house, you'll even have the neighbours asking you “What’s for Dinner?”

Thai Chicken Meatballs With Peanut Sauce


  • 1 teaspoon Minced ginger paste
  • 400 grams/14 oz. Chicken Mince
  • 1 teaspoon Crushed garlic
  • 1 teaspoon Mild chilli paste
  • 1 teaspoon Light soy sauce or Tamari
  • 1 teaspoon Onion salt
  • 1 cup Jasmine rice
  • 12 Green beans
  • Optional: Dried shallots and fresh spring onions to garnish

Satay Curry Sauce:

  • ½ teaspoon Ginger, finely grated
  • ½ tablespoon mild chilli paste
  • 2 tablespoons sugar free crunchy peanut butter (Note 1)
  • 1 garlic clove, crushed
  • ¾ cup light coconut milk
  • 1 teaspoon Raw honey
  • 1 teaspoon Light Soy Sauce
  • 1 teaspoon fresh lime juice
  • 1 tablespoons Penang Curry Paste


  1. Get the rice on, and cook according to packet instructions. (I use a rice cooker)
  2. Boil a saucepan of water ready for the beans.
  3. Making the meatballs: In a bowl, add the chicken mince, ginger, garlic, chilli, soy sauce and onion salt. Divide into 12 pieces and roll into meatballs.
  4. Heat a large non stick frypan on medium heat and add the meatballs. After they have lightly browned, put a lid on to keep the heat in. They should take about 10 to 12 minutes to cook.
  5. Making the Satay Curry Sauce: in a medium saucepan, add the garlic, chilli paste and ginger. Stir for a minute until fragrant.
  6. Add the coconut milk and stir in for 1 minute
  7. Add the peanut putter and stir in until it melts.
  8. Add the curry paste, granulated stevia, light soy, pinch of salt and lime juice. Stir for a minute to mix it all in and then remove from heat
  9. Cooking the beans: While the meatballs and curry sauce is cooking, add the beans to the saucepan of boiling water. Cook for 3 to 4 minutes and remove from the heat
  10. Putting it together: add the rice, meatballs, and pour over the curry sauce. Add the beans, slice of lime, dried shallots and fresh spring onions.

Featured Post

Lemon Chickpea Orzo Soup

Lemon Chickpea Orzo Soup (aka Greek vegan avgolemono soup) capabilities soothing citrus, chickpeas, orzo, fresh dill and fresh baby veggies...

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel