For the curry paste

small bunch fresh coriander cilantro roughly chopped

reserve a few leaves to garnish

4 green chillies deseeded and chopped

4 cloves garlic peeled

2 shallots peeled and quartered

2 stalks lemongrass outer leaves removed, roughly chopped

small piece fresh ginger peeled and roughly chopped

2 tsp fish sauce

1 tbsp coconut oil melted

1 tbsp palm sugar optional

2 kaffir lime leaves or zest of 1 lime

juice of 1 lime

For the meatballs

580 g | 20oz skinless chicken thighs or chicken mince

100 g | 3.5oz Panko breadcrumbs

1 shallot peeled and quartered

1/2 tsp salt

400 g | 14oz coconut milk

green and red chillies finely chopped, to garnish (optional)

lime wedges to serve

2-3 tbsp coconut oil melted, to cook


Put all the ingredients for the paste in a blender or food processor and blitz until you have a well blended paste. Transfer to a bowl but do not clean the blender.

Add the shallots, breadcrumbs, salt and chicken to the blender and blitz until you have a uniform paste. Transfer to a large bowl, cover and put in the fridge for 30 minutes.

With slightly damp hands, form the meatballs and set aside.

Heat the coconut oil in a large non-stick pan and then fry the meatballs, in batches if necessary, over medium heat until nicely browned on all sides.

Add your paste to the pan and stir until heated through. Add the coconut milk and bring to a simmer. Cook for about 10 minutes, testing one of the meatballs to make sure it is completely cooked through.

Serve with steamed rice or spiralized zoodles. Sprinkle with finely chopped green and red chillies, garnish with a few coriander leaves, and serve with lime wedges on the side.

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