Name: Chicken Meatball Satay Curry (Gluten Free, Dairy Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 400 g chicken; small handful of shredded fresh coriander; 1 tsp oregano; 1/2 red onion; 1 garlic clove; salt and pepper; 1 tbsp olive oil; 1 onion; 1 red pepper; 10 green beans; 1 tbsp Thai red curry paste; 1 tbsp peanut butter; 200 ml coconut milk; 2 tsp lime juice; salt and pepper for seasoning; 150 g basmati rice

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Chicken Meatball Satay Curry (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Stove Top Cuisine: Thai Courses: Dinner Recipe Keys: Dairy Free Gluten Free

Difficulty: Intermediate Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 2

Best Season: Suitable throughout the year

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

Chicken Meatball Satay Curry (Gluten Free, Dairy Free)

Chicken Meatball Satay Curry (Gluten Free, Dairy Free)

Ingredients

For the meatballs:

For the satay sauce:

To Serve:

Instructions

To make the meatballs:

To make the satay sauce:

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