MONDAY
Creamy Thai coconut-chicken meatballs
25 mins
Serves 4
500g lean chicken mince
3 teaspoons Thai green curry paste
2 tablespoons breadcrumbs
1 tablespoon finely chopped
Fresh coriander, plus extra ½ cup leaves, to serve
375ml can coconut flavoured evaporated milk or light coconut milk
200g packet rice noodles
300g green beans, sliced
250g cherry tomatoes, halved
½ cup fresh mint
1 In a medium bowl, place mince, curry paste, breadcrumbs and chopped coriander. Mix to combine. Roll into 24 meatballs.
Spray a large frying pan with oil and set over a medium heat. Cook meatballs, turning, for 3 minutes or until browned. Add coconut or evaporated
