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  • Writer's picture Mayfield Admin

Nutrition Ninjas Term 1 Week 4

This week for Nutrition Ninjas, we made Thai Curry Chicken Meatballs. This meal was time consuming to prepare, as we mixed and hand rolled each chicken meatball. This was a long process, but our team had a blast getting their gloves all sticky. This recipe packed a punch but overall it was a very enjoyable aroma and tasted delicious!

Thai Curry Chicken Meatballs

Prep: 10 min

Cook: 25 min

Serves: 6



500g ground chicken

3 cloves minced garlic

1 tsp fresh ground ginger

2 stalks green onions (minced)

1/2 tsp salt

cracked black pepper to taste

2 Tbs oil


3 cloves garlic, minced

1 bay leaf

1 Tbs curry powder

1/2 tsp cayenne pepper

1 cup coconut milk

1 cup chicken broth

1 Tbs fish sauce

zest of 2 limes

fresh lime juice to taste


1. Make the meatballs - In bowl, mix ground chicken, garlic, ginger, green onion, salt and pepper until evenly combined. Form into balls about 1-1/2 inches in diameter (2 and a half cm) oil your hands as you roll to keep the chicken from sticking to your hands.

2. In large ovenproof skillet, add oil on medium high heat. Place meatballs in skillet and brown each side, turning often about 2-3 minutes per side until crust forms. Remove meatballs from pan and set aside

3. Make the curry sauce - In the same skillet, over medium heat add garlic and cook until fragrant, about 1 minute. Stir in bay leaf, curry powder, cayenne powder. Stir in coconut milk, chicken broth, fish sauce and lime zest. Stir until combined. Bring liquid to a low simmer.

4. Place meatballs back into the skillet and simmer on low for 10 minutes, or until the meatballs are fully cooked.

5. If desired, top with cilantro and lime juice. Serve over rice.

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