September 30, 2017
Main Dish, Poultry, Chicken,
Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spices, Ground Chicken, Spicy, Kosher Meat more
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"From our Saturday newspaper The Weekend West. Times are estimated."
For the meatballs, simply combine the ingredients together and with well hands divide into four big meatballs.
For the sauce/broth heat the oil in a medium pot and add the curry paste and cook over a medium heat until it starts to smell aromatic and then add the coconut cream, stock, sugar and fish sauce and then the meatballs and simmer very gently for 6 minutes, covered.
Now add the lime juice to the sauce and then serve each meatball in a bowl surrounded by the broth and finished with a scatter of coriander leaves and as an optional cooked rice can be served on the side.
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