Homemade green coconut curry with chicken meatballs
and rice noodles
Allergens:
Celery
•Mustard
•Sesame
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time30 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
½ piece
Red chili pepper
½ piece
Shallot
1 piece
Garlic
5 g
Ginger paste
½ sachet(s)
Curry powder
(Contains Celery, Mustard)
5 g
Fresh coriander
(May be present Celery)
½ piece
Lime
100 g
Chicken mince with Indonesian spices
50 g
Rice noodles
90 milliliters
Coconut milk
½ piece
Bell pepper
½ piece
Carrot
50 g
Chopped sweetheart cabbage
½ sachet(s)
Black sesame seeds
(Contains Sesame)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
tablespoon
[Reduced salt] soy sauce
Nutrition Values
Energy (kJ)2897 kJ
Calories693 kcal
Fat37 g
Saturated Fat20.8 g
Carbohydrate59.8 g
Sugar12.1 g
Dietary Fiber10.5 g
Protein27.2 g
Salt1.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Chop the carrot into crescents.
- Chop the bell pepper into strips.
- Cut the shallot in big chunks.
- Cut the lime into 4 wedges.
2
- Heat a drizzle of sunflower oil in a wok over medium-high heat and fry the carrot, bell pepper and cabbage for 8 - 10 minutes.
- Meanwhile, add in a high container: the shallot, garlic, ginger paste, curry powder, stems of the coriander (keep the leaves as a topping), half of the red chili pepper and the juice of 1 lime wedge per person. Blend with an immersion blender until smooth.
- Shape 4 - 6 meatballs per person (CHECK) from the chicken mince, add the sesame seeds to a deep plate and roll the meatballs in the sesame seeds.
3
- Boil water in a pot for the noodles.
- Add the curry paste to the wok and fry for 1 minute, then lower the heat to medium, add the coconut milk and let simmer until serving. Season to taste with salt and pepper. (SOJASAUS/KETJAP??)
- Melt a knob of butter in a frying pan and fry the chicken meatballs for 5 - 6 minutes, or until done.
- Cook the rice noodles for 4 - 5 minutes until al dente, then drain and rinse under cold water and add to the wok.
4
- Serve the noodles with curry in deep bowls.
- Top with the meatballs and garnish with the coriander leaves.
- Serve with the rest of the lemon wedges.
- (Cut the rest of the red chili pepper into thin rings and serve separately.)