House of Asia > Recipes > Chicken meatballs with Tom Kha paste and coconut milk

Chicken meatballs with Tom Kha paste and coconut milk

25 min

4 servings

mild

3.8 / 5. Number of votes: 4

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Looking for culinary inspiration? We have a signature recipe from the renowned Vice MasterChef Polska 2018 chef. Chef Lorek. Chicken meatballs with Tom Kha paste and milk. This is an interesting twist on Thai cuisine that can be prepared in just 25 minutes. Enjoy!

Chicken Vegetables Thailand 15-30 minutes

Ingredients

Meatballs:

2 tablespoons of chili and garlic sauce
2 tablespoons light soy sauce
1 spoon fish sauce
400 g ground chicken breast
1/2 teaspoon black pepper
1 egg
100 g panko breadcrumbs
optional (1 bunch of finely chopped cilantro)

SOS:

400 ml coconut milk 5-7%
2 tsp Tom Kha paste
3 kaffir lime leaves
2 tablespoons fish sauce
10-11 cherry tomatoes
3 mushrooms (about 150 g)
2-3 tablespoons of honey (you can use 2 tablespoons of coconut sugar instead).
pinch of salt

A method of preparing

Preheat oven to 250 degrees Celsius, convection option.
Mix the meat with the remaining ingredients, form 12 meatballs, place them in a baking dish and bake in the oven for 10 minutes.
Meanwhile, prepare the sauce. In a pot, add 3-4 tablespoons of coconut oil (or rapeseed oil), diced mushrooms, and sauté over high heat for 2-3 minutes, stirring constantly. Add the tom kha paste, stir, and cook for another 10-15 seconds. Pour in the coconut milk, kaffir lime leaves, quartered tomatoes, and season with salt, fish sauce, and honey. Cook over high heat, stirring frequently, for about 10-12 minutes.
Cut the mushrooms into thin slices, which we will use later as decoration.
In a deep plate, add the sauce, meatballs, mushrooms and coriander leaves.

TIP: If you like, you can also serve this plate with rice or rice noodles.