Thai Chicken Meatballs in Peanut Sauce with Coconut Rice

Add rice and 1 cup the of coconut milk to a small pot with 2 cups of water and a pinch of salt. Bring to the boil, cover and simmer until rice is tender, about 15 minutes.

Peel and mince the garlic and ginger. Trim the pak choy and separate the leaves. Slice the capsicum, discarding the seeds. Pick the coriander leaves, chopping the leaves and stems separately. Discard the roots.

In a bowl, mix together the mince, and half of the garlic, half the ginger and half the coriander leaves. Add up to half the sambal oelek (to taste - see tip). Season with salt. Mix to combine. Using wet hand, roll into equal sized meatballs (we used a tablespoon measure to ensure equal sizes).

To a deep sided frying pan over a medium high heat, add a drizzle of olive oil. Add the meatballs and cook for 6-8 minutes, turning continuously until brown on each side (at this stage the meatballs may not be cooked through but you add them back to the sauce in step 5 for more cooking time). Remove and keep warm.

Add a splash of oil to the pan. Add the coriander stems, remaining ginger and garlic and cook for 60 seconds. Add the pak choy and capsicum and cook for 2 minutes. Add the Thai red curry paste and remaining sambal oelek (to taste) cook for 30 seconds before adding remaining coconut milk, peanut butter and the fish sauce/brown sugar/lime juice. Simmer for 5 minutes.

Add the meatballs to the sauce and warm through for 2-3 minutes. Divide the coconut rice and the meatballs and sauce between serving bowls. Garnish with the remaining coriander leaves. Enjoy!

Add rice and 1 cup the of coconut milk to a small pot with 2 cups of water and a pinch of salt. Bring to the boil, cover and simmer until rice is tender, about 15 minutes.

Peel and mince the garlic and ginger. Trim the pak choy and separate the leaves. Slice the capsicum, discarding the seeds. Pick the coriander leaves, chopping the leaves and stems separately. Discard the roots.

In a bowl, mix together the mince, and half of the garlic, half the ginger and half the coriander leaves. Add up to half the sambal oelek (to taste - see tip). Season with salt. Mix to combine. Using wet hand, roll into equal sized meatballs (we used a tablespoon measure to ensure equal sizes).

To a deep sided frying pan over a medium high heat, add a drizzle of olive oil. Add the meatballs and cook for 6-8 minutes, turning continuously until brown on each side (at this stage the meatballs may not be cooked through but you add them back to the sauce in step 5 for more cooking time). Remove and keep warm.

Add a splash of oil to the pan. Add the coriander stems, remaining ginger and garlic and cook for 60 seconds. Add the pak choy and capsicum and cook for 2 minutes. Add the Thai red curry paste and remaining sambal oelek (to taste) cook for 30 seconds before adding remaining coconut milk, peanut butter and the fish sauce/brown sugar/lime juice. Simmer for 5 minutes.

Add the meatballs to the sauce and warm through for 2-3 minutes. Divide the coconut rice and the meatballs and sauce between serving bowls. Garnish with the remaining coriander leaves. Enjoy!

Add rice and ¹⁄₂ cup the of coconut milk to a small pot with 1 cup of water and a pinch of salt. Bring to the boil, cover and simmer until rice is tender, about 15 minutes.

Peel and mince the garlic and ginger. Trim the pak choy and separate the leaves. Slice the capsicum, discarding the seeds. Pick the coriander leaves, chopping the leaves and stems separately. Discard the roots.

In a bowl, mix together the mince, and half of the garlic, half the ginger and half the coriander leaves. Add up to half the sambal oelek (to taste - see tip). Season with salt. Mix to combine. Using wet hand, roll into equal sized meatballs (we used a tablespoon measure to ensure equal sizes).

To a deep sided frying pan over a medium high heat, add a drizzle of olive oil. Add the meatballs and cook for 6-8 minutes, turning continuously until brown on each side (at this stage the meatballs may not be cooked through but you add them back to the sauce in step 5 for more cooking time). Remove and keep warm.

Add a splash of oil to the pan. Add the coriander stems, remaining ginger and garlic and cook for 60 seconds. Add the pak choy and capsicum and cook for 2 minutes. Add the Thai red curry paste and remaining sambal oelek (to taste) cook for 30 seconds before adding remaining coconut milk, peanut butter and the fish sauce/brown sugar/lime juice. Simmer for 5 minutes.

Add the meatballs to the sauce and warm through for 2-3 minutes. Divide the coconut rice and the meatballs and sauce between serving bowls. Garnish with the remaining coriander leaves. Enjoy!

Add rice and ¹⁄₂ cup the of coconut milk to a small pot with 1 cup of water and a pinch of salt. Bring to the boil, cover and simmer until rice is tender, about 15 minutes.

Peel and mince the garlic and ginger. Trim the pak choy and separate the leaves. Slice the capsicum, discarding the seeds. Pick the coriander leaves, chopping the leaves and stems separately. Discard the roots.

In a bowl, mix together the mince, and half of the garlic, half the ginger and half the coriander leaves. Add up to half the sambal oelek (to taste - see tip). Season with salt. Mix to combine. Using wet hand, roll into equal sized meatballs (we used a tablespoon measure to ensure equal sizes).

To a deep sided frying pan over a medium high heat, add a drizzle of olive oil. Add the meatballs and cook for 6-8 minutes, turning continuously until brown on each side (at this stage the meatballs may not be cooked through but you add them back to the sauce in step 5 for more cooking time). Remove and keep warm.

Add a splash of oil to the pan. Add the coriander stems, remaining ginger and garlic and cook for 60 seconds. Add the pak choy and capsicum and cook for 2 minutes. Add the Thai red curry paste and remaining sambal oelek (to taste) cook for 30 seconds before adding remaining coconut milk, peanut butter and the fish sauce/brown sugar/lime juice. Simmer for 5 minutes.

Add the meatballs to the sauce and warm through for 2-3 minutes. Divide the coconut rice and the meatballs and sauce between serving bowls. Garnish with the remaining coriander leaves. Enjoy!

Add rice and ¹⁄₂ cup the of coconut milk to a small pot with 1 cup of water and a pinch of salt. Bring to the boil, cover and simmer until rice is tender, about 15 minutes.

Peel and mince the garlic and ginger. Trim the pak choy and separate the leaves. Slice the capsicum, discarding the seeds. Pick the coriander leaves, chopping the leaves and stems separately. Discard the roots.

In a bowl, mix together the mince, and half of the garlic, half the ginger and half the coriander leaves. Add up to half the sambal oelek (to taste - see tip). Season with salt. Mix to combine. Using wet hand, roll into equal sized meatballs (we used a tablespoon measure to ensure equal sizes).

To a deep sided frying pan over a medium high heat, add a drizzle of olive oil. Add the meatballs and cook for 6-8 minutes, turning continuously until brown on each side (at this stage the meatballs may not be cooked through but you add them back to the sauce in step 5 for more cooking time). Remove and keep warm.

Add a splash of oil to the pan. Add the coriander stems, remaining ginger and garlic and cook for 60 seconds. Add the pak choy and capsicum and cook for 2 minutes. Add the Thai red curry paste and remaining sambal oelek (to taste) cook for 30 seconds before adding remaining coconut milk, peanut butter and the fish sauce/brown sugar/lime juice. Simmer for 5 minutes.

Add the meatballs to the sauce and warm through for 2-3 minutes. Divide the coconut rice and the meatballs and sauce between serving bowls. Garnish with the remaining coriander leaves. Enjoy!

Add rice and ¹⁄₂ cup the of coconut milk to a small pot with 1 cup of water and a pinch of salt. Bring to the boil, cover and simmer until rice is tender, about 15 minutes.

Peel and mince the garlic and ginger. Trim the pak choy and separate the leaves. Slice the capsicum, discarding the seeds. Pick the coriander leaves, chopping the leaves and stems separately. Discard the roots.

In a bowl, mix together the mince, and half of the garlic, half the ginger and half the coriander leaves. Add up to half the sambal oelek (to taste - see tip). Season with salt. Mix to combine. Using wet hand, roll into equal sized meatballs (we used a tablespoon measure to ensure equal sizes).

To a deep sided frying pan over a medium high heat, add a drizzle of olive oil. Add the meatballs and cook for 6-8 minutes, turning continuously until brown on each side (at this stage the meatballs may not be cooked through but you add them back to the sauce in step 5 for more cooking time). Remove and keep warm.

Add a splash of oil to the pan. Add the coriander stems, remaining ginger and garlic and cook for 60 seconds. Add the pak choy and capsicum and cook for 2 minutes. Add the Thai red curry paste and remaining sambal oelek (to taste) cook for 30 seconds before adding remaining coconut milk, peanut butter and the fish sauce/brown sugar/lime juice. Simmer for 5 minutes.

Add the meatballs to the sauce and warm through for 2-3 minutes. Divide the coconut rice and the meatballs and sauce between serving bowls. Garnish with the remaining coriander leaves. Enjoy!