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Red Thai chicken meatball traybake

One red Thai chicken meatball traybake

Red Thai chicken meatball traybake

Name: Red Thai chicken meatball traybake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Thai
Ingredients: 500g chicken mince; 2 tbsp red Thai curry paste; 10g coriander roughly chopped; 2 garlic cloves grated; 1 lemongrass stalk finely chopped; 1 lime zested and juiced; 1 tsp vegetable oil; 300g stir-fry veg (ours was a mixture of baby corn, broccoli, mangetout and pak choi); 400ml can coconut milk; 100ml low-sodium vegetable stock; 1 tbsp fish sauce; cooked brown rice to serve

Helena Busiakiewicz

Published: February 11, 2025 at 10:42 AM

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.8 out of 5.14 ratingsRate

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Make this spicy red Thai traybake for a flavoursome midweek meal. Chucking everything in the oven to cook together saves the faff of browning the meatballs

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Ingredients

Nutrition

Units:

MetricUS

500g chicken mince
2 tbsp red Thai curry paste
10g coriander

roughly chopped
2 garlic cloves

grated
1 lemongrass stalk

finely chopped
1 lime

zested and juiced
1 tsp vegetable oil
300g stir-fry veg

(ours was a mixture of baby corn, broccoli, mangetout and pak choi)
400ml can coconut milk
100ml low-sodium vegetable stock
1 tbsp fish sauce
cooked brown rice

to serve

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Nutrition: Per serving

kcal385
fat26g
saturates16g
carbs10g
sugars6g
fibre2g
protein27g
salt1.58g

Method

step 1

Put the chicken mince, 1 tbsp of the red curry paste, half of the coriander, garlic, lemongrass and lime zest in a large bowl. Season lightly with salt and pepper. Use your hands to bring the mix together, being careful not to overwork the mixture. Once combined, split into 16 equal balls. Keep the bowl for later.
step 2

Heat the oven to 220C/190C fan/gas 5. Put the meatballs in a deep, high-sided tin and drizzle over the vegetable oil. Roast for 20 mins. After 10 mins, scatter in the veg.
step 3

Meanwhile, pour the remaining curry paste, coconut milk, veg stock, fish sauce and lime juice into the bowl you made the meatballs. Whisk together until combined, seasoning with a little salt and pepper.
step 4

Pour the curry coconut mixture over the meatballs, then bake for 20-23 mins until bubbling and the meatballs are golden. Scatter with the remaining coriander and serve with brown rice.

Recipe from Good Food magazine, March 2025

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A star rating of 4.8 out of 5.14 ratings

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