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Cook Time

1 h 8 min

Description

This red curry chicken meatball traybake is a flavorful and easy weeknight meal. The chicken meatballs are infused with red curry paste, coriander, garlic, lemongrass, and lime zest, then baked with stir-fry vegetables in a creamy coconut milk sauce. It's a delicious and healthy dish that's perfect for a quick and satisfying dinner. I love how the flavors meld together during baking, creating a fragrant and comforting meal. Serve it with brown rice for a complete and balanced dish. This recipe is also great for meal prepping!

Ingredients (11 ingredients)

Preparation (4 steps)

Prepare Meatball Mixture

Place 500g chicken mince, 2 tbsp red curry paste, half of the 10g coriander, 2 garlic cloves, 1 lemongrass stalk and zest of 1 lime into 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.

Preheat Oven and Prepare Meatballs

Preheat the oven to 220°C/190°C fan/gas 5. Put the meatballs in a deep, high-sided tin and drizzle over 1 tsp vegetable oil. Roast for 20 mins. After 10 mins, scatter in the 300g stir-fry veg.

Prepare Curry Coconut Mixture

Pour the remaining red curry paste, 400ml coconut milk, 100ml low-sodium vegetable stock, 1 tbsp fish sauce and juice of 1 lime into the bowl you made the meatballs. Whisk together until combined, seasoning with a little salt and pepper.

Combine and Bake

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.