5 Thai Coconut Chicken Meatball Meal Preps | Cheaper Than Takeaway

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Grate the zucchini and squeeze out the excess moisture with a paper towel. Mix it with the mince, chilli, ginger, garlic, coriander, spring onion, egg, soy sauce, salt and pepper. Mix gently without overworking.
2. Shape golf ball-sized meatballs and brown them in batches in a pan over medium heat with a little oil. They do not need to be cooked through. Set aside.
3. Rinse the rice, then put it in a pot with the water and a pinch of salt. Bring to the boil, cover, and cook on low heat for 12 minutes. Leave covered off the heat for 4 minutes.
4. In the same pan, add a little oil if needed, then the curry paste, spring onion, ginger and garlic. Fry for 1-2 minutes until fragrant, scraping up the browned bits.
5. Add the coconut milk, red pepper, chicken stock, fish sauce and soy sauce. Bring to a gentle simmer and reduce for 5 minutes.
6. Return the meatballs and simmer for 6 minutes. Add the broccolini and simmer for a further 4 minutes, until just tender with some bite and the meatballs reach 74°C (165°F) inside. Season with salt and pepper, then finish with lime juice and extra coriander.
7. Divide the rice between 5 x 750 ml containers, top with the meatballs, sauce and broccolini, and cool before sealing.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicEggGingerScallionRiceBell pepperLimeCoconut milk