Thai-style meatballs
Whizzing everything in a blender makes these tasty morsels a doddle to make.
Serves 4 • Prep 15mins • Cook 15 mins
3tbsp Thai red curry paste
500ml chicken stock
400ml coconut milk
1tbsp fish sauce
2tbsp soy sauce
Juice ½ lime, the remainder cut into
4 wedges, to serve
400g vermicelli rice noodles
1tbsp sunflower or vegetable oil
4tbsp crispy onions, to serve (optional)
1 red chilli, sliced, to serve (optional)
For the meatballs:
5 skinless, boneless chicken thighs (about 500g)
2 garlic cloves, peeled and roughly chopped
2cm ginger, peeled, roughly chopped
Small bunch coriander, plus extra leaves to garnish
1 stalk lemongrass (outer layer removed), roughly chopped
Zest 1 lime
Put all the meatball ingredients in a
