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Chicken Meatball Satay Curry (Gluten Free, Dairy Free)

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins
Servings 2
Best Season Suitable throughout the year
Ingredients
    For the meatballs:
  • 400 g chicken (or turkey mince)
  • small handful of shredded fresh coriander
  • 1 tsp oregano
  • 1/2 red onion (finely diced)
  • 1 garlic clove (minced)
  • salt and pepper (for seasoning)
  • For the satay sauce:
  • 1 tbsp olive oil
  • 1 onion (diced)
  • 1 red pepper (diced)
  • 10 green beans (sliced into chunks)
  • 1 tbsp Thai red curry paste
  • 1 tbsp peanut butter
  • 200 ml coconut milk
  • 2 tsp 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:
  1. Preheat the oven to 180 oC and line a baking sheet with either parchment paper or tinfoil
  2. In a large bowl combine all the meatball ingredients

  3. Shape into 8 meatballs and place on the baking sheet
  4. Bake in the centre of the oven for 20 minutes
  5. To make the satay sauce:
  6. Heat the olive oil in a large shallow pan over a medium to high heat
  7. Add in the onion, pepper and green beans
  8. Stir fry for another 3 minutes
  9. Stir in the peanut butter and curry paste
  10. Cook for 1 minute
  11. Pour in the coconut milk and lime juice
  12. Season with salt and pepper
  13. Simmer for 10 minutes
  14. Stir in the cooked chicken meatballs
  15. Serve the curry with basmati rice
Keywords: gluten free, dairy free, chicken, meatball, satay, curry, dinner, recipe