Serves: 4
Panang Curry Chicken Meatballs
This spicy and rich coconut curry gets a new twist with Mount Barker Chicken Meatballs. Served with jasmine rice and steamed greens, it’s an easy meal that’s ready in minutes.
Ingredients:
• 500g Mount Barker Chicken Meatballs
• 1 tablespoon oil
• 2 tablespoons Ayam Panang curry paste
• 270g coconut milk
• 4 kaffir lime leaves
• ¼ cup coriander leaves
Optional: 2 tablespoons chopped roasted peanuts
• 500g Mount Barker Chicken Meatballs
• 1 tablespoon oil
• 2 tablespoons Ayam Panang curry paste
• 270g coconut milk
• 4 kaffir lime leaves
• ¼ cup coriander leaves
Optional: 2 tablespoons chopped roasted peanuts
Instructions:
Instructions:
1. Heat a fry pan on medium heat.
2. Add oil.
3. Add meatballs and cook on medium heat until lightly browned on all sides.
4. Add curry paste to pan and gently turn meatballs to coat.
5. Continue to cook paste for two minutes until fragrant.
6. Crush lime leaves and add to meatballs along with coconut milk.
7. Simmer gently until meatballs are cooked through.
8. Garnish with coriander and chopped peanuts.
Instructions:
1. Heat a fry pan on medium heat.
2. Add oil.
3. Add meatballs and cook on medium heat until lightly browned on all sides.
4. Add curry paste to pan and gently turn meatballs to coat.
5. Continue to cook paste for two minutes until fragrant.
6. Crush lime leaves and add to meatballs along with coconut milk.
7. Simmer gently until meatballs are cooked through.
8. Garnish with coriander and chopped peanuts.
