Turmeric coconut curry with chicken meatballs

This simple and aromatic dish is ready to eat in under an hour. The perfect batch-cooking option, freeze your leftovers to enjoy at a later stage
Creamy Chicken Meatball Curry
Creamy Chicken Meatball Curry
January 13, 2019
Level Easy
Preparation Time 30 Minutes
Cooking Time 20 Minutes
Serves 8

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra



2 spring onions, roughly chopped
2 red chillies, chopped
2 cloves garlic, peeled
2 tsp spinneysFOOD Fine Coriander
1 tsp shrimp paste
2 tsp spinneysFOOD Fine Turmeric
4 tbsp dark brown sugar
3 stalks lemongrass, white part only, bruised
6cm piece ginger, grated
2 tsp vegetable oil
1 tsp spinneysFOOD Salt
Juice of 2 limes
1 tin light coconut milk


500g spinneysFOOD Chicken Mince
Handful of spinneysFOOD Fresh Coriander, chopped
spinneysFOOD Fresh Coriander, coconut flakes and steamed rice to serve


  • 1

    1 Place the spring onions, chillies, garlic, coriander, shrimp paste, turmeric, brown sugar, lemongrass and ginger in a blender and blitz until a paste forms.

  • 2

    2 Heat the oil in a large heavy-based saucepan and sauté ¾ of the paste for 1 minute or until fragrant. Add the salt, lime juice and coconut milk then bring to the boil.

  • 3

    3 Make the chicken meatballs by combining the rest of the curry paste with the chicken mince and coriander. Season well.

  • 4

    4 Form the chicken mince into small, walnut-sized balls.

  • 5

    5 Add the chicken meatballs to the coconut curry and simmer, covered for 15 minutes or until cooked through.


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