Thai Chicken Meatball Curry with Pak Choy & Rice Noodles

Prepare Ingredients:

Peel and mince garlic and ginger. Thinly slice the spring onion, separating the white bottoms and green tops. Cut off and discard the root ends of the pak choy, separate the leaves. Trim broccoli and cut into bite size florets. Pick the coriander leaves off the stems, keeping them separate; mince the stems.

Cook Aromatics:

In a frypan, heat oil on medium until hot. Add the white parts of the spring onion, lemongrass, coriander stems, ¹⁄₂ the garlic and ¹⁄₂ the ginger. Cook, stirring occasionally, for 2-3 minutes or until softened and fragrant. Transfer to a plate and spread into a single, even layer to cool slightly. Wipe out the pan.

Make Meatballs:

In a large bowl, combine the chicken mince and cooled aromatics, season with salt and pepper. Mix gently to combine. Using your hands, form the mixture into about 8-12 equal sized balls.

Brown Meatballs & Boil Water:

In the same pan used to cook the aromatics, heat oil on medium-high until hot. Add the meatballs. Cook, stirring occasionally, for 5-6 minutes, or until browned. Transfer to a plate, leaving any drippings in the pan. Heat a pot of salted water to boiling on high.

Make Coconut Curry:

Heat pan used for meatballs until hot. Add remaining garlic and ginger. Cook 30 seconds-1 minute or until fragrant. Add curry paste and ³⁄₄ tin of coconut milk. Cook, stirring occasionally until slightly reduced. Add meatballs, pak choy and broccoli. Season to taste. Continue to stir and 5-7 minutes or until meatballs are cooked. Remove from heat.

You Plate It:

While the meatballs finish cooking, add the rice noodles to the pot of boiling water. Cook 4-6 minutes, or until tender. Drain thoroughly. To plate your dish, divide the cooked noodles and coconut curry and meatballs between dishes. Garnish with the coriander and green parts of the spring onion. Enjoy!