Serves 4
Ingredients
500g Medium Grain Rice
500g Chicken Breast
1 400ml Tin of Coconut Milk
1 Pack - 50g Mae Ploy Green Curry Paste - this one is a little spicy so choose one that suits you.
1/2 Onion
1 Garlic clove
200g Pumpkin
Handful of Frozen Peas
3 Carrots
Few Handfuls of Baby Spinach
*Veg can be substituted for asian greens or whatever your family loves.
Method
Cook your rice using the absorption method, fluff it up and let it sit.
Chicken Meatballs
To a food processor add in - A handful of spinach, chicken, garlic, 1 tsp of curry paste, salt, pepper and 1/4 of an onion and blitz till smooth.
Use a tablespoon to make the balls - the mixture is soft so don't try too hard roll them, they'll firm up once they're cooked. You should get 4 golf ball sized balls per person.
Dice up the 1/4 of the onion, the carrots and the pumpkin and add them to a hot deep nonstick saucepan/wok with a drizzle of oil and sprinkle of salt.
Because of the vegetables I'm using I'm going to brown them off before adding in the chicken. One for extra flavour and two to give them a head start.
After a few minutes remove them from the pan and add in another drizzle of oil and the meatballs. Let them brown before turning them and i find that giving the pan a shake is the best way to do it.
Once they've coloured on each side remove the meatballs and add them to the same bowl as the cooked veg.
Add a another drizzle of oil to the pan and add in the curry paste. Let that soften and then add in the coconut milk as well as 200ml of water - I just fill the can halfway.
Once the curry has begun to simmer, taste it to see if it needs any seasoning then add in the veg and meatballs and cook everything on low for about 15 minutes. With a few minutes to go add in some frozen peas.
Once ready the meatballs will be cooked through and the curry will have thickened a bit.
Before plating mix through the spinach and serve over your rice with a fluffy pita bread (recipe here) - and if it fits in your budget add some natural yoghurt on top.
Enjoy x
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