
These chicken meatballs are brimming with flavour and utterly irresistible. Thai green coconut curry forms the base. Because of the tempting Thai flavour of this meal, everyone will be under the impression that you picked it up at a Thai restaurant. Furthermore, the use of fresh ingredients and their health benefits are a bonus.

Ingredients
500 grams of ground chicken
- Chop four tiny scallions.
- 0.25 cups of cilantro
- 0.25 cups of spring onions
- Half a cup of breadcrumbs
- One medium-sized egg
- Add a quarter of a tablespoon of pink salt, or to taste.
- 0.25 grains of paprika
- One tablespoon of oil
- One teaspoon of lemon grass
- Five finely chopped garlic pod pieces.
- 500 millimetres of coarsely chopped ginger is required.
- Cut one green chilli very finely into small pieces.
- Three tablespoons of olive oil (or any other neutral cooking oil). You will need 50 grams of real Thai green curry.
For Paste
- 200 millilitres of thick coconut milk
- 700 millilitres of thin coconut milk
- Five leaves of basil
- one teaspoon of lemon juice
- One-half of a small green pandan leaf was present.
- Cut into one-half teaspoons of chopped lemon grass.
- One-quarter cup of chopped coriander leaves
- 1 teaspoon of palm sugar
- One teaspoon of fish sauce
- One tiny Thai red chilli pepper.
Step in Cooking: Gaeng Khiao Waan Gai: A spicy, flavorful dish
Phase 1: To make the meatballs, combine all the ingredients in a big bowl.
Phase 2: Roll the mixture between your hands several times using an ice cream scoop until it forms a ball about 5 cm in diameter. Keep going until you’ve finished all of the balls.
Phase 3: Fry the meatballs until they are lightly golden brown, or bake them for 15 minutes at 180 degrees until they are lightly browned on top.
Phase 4: Heat oil over medium heat in a big pan or wok. While stirring constantly, bring the thick coconut milk to a simmer for 5 minutes.
Phase 5: If the oil is still visible on the sides after 7 or 8 minutes, add the Thai green paste and continue frying.
Phase 6: Gradually add the meatballs to the gravy while stirring constantly. Toss in the red pepper juveniles, palm sugar, and fish sauce, and cook for another three to four minutes.
Phase 7: Combine all of the ingredients until a smooth curry is formed, then add the thin coconut milk.
Phase 8: For a truly Thai taste, try adding some lemon grass, basil, pandan, and coriander leaves. Elevate the flavour by including lemon juice.
Phase 9: To make sure the meatballs soak up the flavour, simmer for 15 minutes. Their softness and succulentness are directly proportional to the amount of time you spend cooking them in the curry.
Phase 10: Toss in some basil leaves, a slice of lemon, and red chilli or a garnish. Hot Thai sticky rice or noodles go great with this.