Green curry with chicken meatballs

A beautiful creamy green curry is a deliciously warming meal, made especially delicious with the addition of chicken meatballs, basil and sliced red chilli

  • 30 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see
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Green curry with chicken meatballs
  • 350 gram chicken mince
  • 1 egg white
  • 125 millilitre coconut cream
  • 3 tablespoon green curry paste
  • 600 millilitre coconut milk
  • 100 gram frozen sliced green beans
  • 1 cup frozen peas
  • 2 tablespoon fish sauce
  • 4 tablespoon basil leaves, roughly chopped
  • 1 long red chilli, sliced, for garnish (optional)
Pantry items
  • 2 tablespoon sugar


Green curry with chicken meatballs
  • 1
    Using a food processor, process chicken with egg white into a smooth paste. It should ball together in the processor. Shape meat mixture into small golf-ball-size meatballs and set aside.
  • 2
    Heat a wok on medium heat for 4 minutes. Add coconut cream and cook until an oil sheen comes to the surface. Stir occasionally to combine, then add the green curry paste. Cook until the room smells fragrant.
  • 3
    Add all but 50ml of the coconut milk and combine. Add in the chicken meatballs, beans, fish sauce, sugar and stir. Cook for 10 minutes then add peas and continue to cook for a further 5 minutes until the chicken is cooked through.
  • 4
    To serve, top the curry with a few basil leaves, a drizzle of coconut milk and red chillies.