Gluten and Dairy Free Chicken Meatball Satay Curry

Chicken Meatball Satay Curry

Course Main Course
Servings 2 people

Ingredients
  

For the meatballs:

  • 400 g chicken or turkey mince
  • small handful of shredded fresh coriander
  • 1 teaspoon oregano
  • 1/2 red onion finely diced
  • 1 garlic clove minced
  • salt and pepper for seasoning

For the satay sauce:

  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 red pepper diced
  • 10 green beans sliced into chunks
  • 2 chicken breast cubed
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon peanut butter
  • 200 ml coconut milk
  • 2 teaspoons lime juice
  • salt and pepper for seasoning

To Serve:

  • 150 g basmati rice cooking according to instructions on the packet

Instructions
 

To make the meatballs:

  • Preheat the oven to 180 oC and line a baking sheet with either parchment paper or tinfoil
  • In a large bowl combine all the meatball ingredients
  • Shape into 8 meatballs and place on the baking sheet
  • Bake in the centre of the oven for 20 minutes

To make the satay sauce:

  • Heat the olive oil in a large shallow pan over a medium to high heat
  • Add in the onion, pepper and green beans
  • Stir fry for another 3 minutes
  • Stir in the peanut butter and curry paste
  • Cook for 1 minute
  • Pour in the coconut milk and lime juice
  • Season with salt and pepper
  • Simmer for 10 minutes
  • Stir in the cooked chicken meatballs
  • Serve the curry with basmati rice
Keyword chicken, curry, meatballs, satay