Thai green curry with chicken balls

Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can't find them, roll chicken patties into balls.

  • 40 mins cooking
  • Serves 4
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Thai green curry with chicken balls
  • 2 tablespoon peanut oil
  • 800 gram prepared chicken meatballs
  • 1/4 cup (75g) green curry paste
  • 3 1/4 cup (810ml) coconut cream
  • 2 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 1 tablespoon grated palm sugar
  • 150 gram sugar snap peas, trimmed
  • 1 cup (80g) bean sprouts
  • 1/3 cup loosely packed fresh coriander leaves
  • 2/3 cup (100g) roasted unsalted cashews
  • 1 fresh long green chilli, sliced thinly
  • lime wedges, to serve


Thai green curry with chicken balls
  • 1
    Heat half the oil in a large frying pan over high heat; cook chicken balls until browned.
  • 2
    Meanwhile, heat remaining oil in a large saucepan over medium-high heat; cook paste, stirring, for 2 minutes or until fragrant. Add coconut cream, sauce, juice and sugar; bring to the boil. Reduce heat; simmer, uncovered, for 20 minutes. Add meatballs to the pan; stir in peas. Simmer, uncovered, until meatballs are cooked through and peas are tender.
  • 3
    Serve curry sprinkled with sprouts, coriander leaves, nuts and chilli; accompany with wedges.


If you find it too hot, add a little extra coconut cream or chicken stock to reduce the heat.