recipes
Curry Chicken Meatballs For One
A delicious mix of chicken meatballs and vegetables in a coconut curry sauce.
serves 1
10 min prep
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ingredients
| 125g chicken mince 1-2 teaspoons curry paste 165ml can coconut milk 1 x 200g packet frozen Birds Eye Steam Fresh Vegetables of choice, cooked following packet directions ½ teaspoon fish sauce |
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instructions
step 1
Shape chicken mince into balls using a tablespoon for each one. Lightly spray a non-stick pan or wok with oil and heat. Cook chicken balls until browned.
step 2
Add curry paste to pan and cook for 1 minute. Pour in coconut milk and mix well to dissolve curry paste. Simmer for 5 minutes or until chicken is cooked through.
step 3
Stir in fish sauce and cooked Birds Eye Steam Fresh vegetables.
recipe tip
• Green or red curry paste can be used. Red curry paste is generally hotter. Start with two teaspoons of paste and add more as desired to your liking.
• Serve with cooked Jasmine rice.
• Chicken tenderloins can be used for those who don't want to make meatballs.
• Serve with lime wedges and fresh parsley or coriander leaves.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2550kJ (609Cal) | 507kJ (121Cal) |
| Protein | 30.9g | 6.2g |
| Fat- Total | 46.4g | 9.3g |
| - Saturated | 33.2g | 6.6g |
| Carbohydrate | 13.0g | 2.6g |
| - Sugars | 12.2g | 2.4g |
| Dietary Fibre | 10.9g | 2.2g |
| Sodium | 595mg | 118mg |
| Potassium | 1240mg | 247mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Curry Chicken Meatballs For One
Curry Chicken Meatballs For One
A delicious mix of chicken meatballs and vegetables in a coconut curry sauce.
ingredients
125g chicken mince
1-2 teaspoons curry paste
165ml can coconut milk
1 x 200g packet frozen Birds Eye Steam Fresh Vegetables of choice, cooked following packet directions
½ teaspoon fish sauce
instructions
step 1
Shape chicken mince into balls using a tablespoon for each one. Lightly spray a non-stick pan or wok with oil and heat. Cook chicken balls until browned.
step 2
Add curry paste to pan and cook for 1 minute. Pour in coconut milk and mix well to dissolve curry paste. Simmer for 5 minutes or until chicken is cooked through.
step 3
Stir in fish sauce and cooked Birds Eye Steam Fresh vegetables.
serves 1 10 min prep recipe tip
• Green or red curry paste can be used. Red curry paste is generally hotter. Start with two teaspoons of paste and add more as desired to your liking.
• Serve with cooked Jasmine rice.
• Chicken tenderloins can be used for those who don't want to make meatballs.
• Serve with lime wedges and fresh parsley or coriander leaves.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au