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Thai Coconut Chicken Meatballs Meal Prep

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: 627kcal
Servings: 5 People
Metric - Imperial

Ingredients

Meatballs

  • 700 g Chicken Mince Ground
  • 190 g Zucchini (Courgette) Grated
  • 1 Red Chilli diced
  • 20 g Ginger Grated
  • 3 Garlic Cloves Grated
  • 10 g Coriander (Cilantro) Chopped
  • 3 Spring Onions (Scallions) Sliced
  • 1 Large Egg
  • 40 ml Soy Sauce
  • Salt & Pepper

Sauce

  • 45 g Thai Red Curry Paste
  • 400 ml Coconut Milk
  • 3 Spring Onions (Scallions) Sliced
  • 20 g Ginger Grated
  • 3 Garlic Cloves Grated
  • 190 g Red Bell Pepper (Capsicum) Sliced
  • 250 ml Chicken Stock
  • 22 ml Fish Sauce
  • 22 ml Soy Sauce
  • 250 g Broccolini Trimmed
  • 1 Lime Juiced
  • Fresh Coriander (Cilantro) Garnish
  • Salt & Pepper To Taste

Jasmine Rice

  • 300 g Jasmine Rice Washed
  • 550 ml Cold Water
  • Salt To Taste

Method

  • Grate the zucchini and squeeze out excess moisture with a paper towel — skipping this makes the mix too wet to hold shape. Combine with the mince, chilli, ginger, garlic, coriander, spring onion, egg, soy sauce, lime zest, salt and pepper. Mix gently; don't overwork it.
  • Heat a pan over medium heat with a little oil. Shape golf ball-sized meatballs and brown in batches on all sides — they don't need to be cooked through yet. Set aside.
  • Cook the rice: rinse, add to a pot with the water and a pinch of salt, boil, cover, low heat for 12 minutes, then 4 minutes off the heat with the lid on.
  • In the same pan, add a little oil if needed, then the curry paste, spring onion, ginger and garlic. Fry for 1-2 minutes until fragrant, scraping up any browned bits left from the meatballs as you go.
  • Add the coconut milk, red pepper, chicken stock, fish sauce and soy sauce. Bring to a gentle simmer and reduce for 5 minutes.
  • Add the meatballs back in and simmer for 6 minutes. Add the broccolini and simmer for a further 4 minutes, until the broccolini is just tender but still has bite and the meatballs are cooked through, reaching an internal temperature of 74°C (165°F). Season with salt and pepper, then finish with lime juice and extra coriander.
  • Divide the rice between 5 x 750ml containers, then top with the meatballs, sauce and broccolini. Cool before sealing.
Chef's Tips
Frying the curry paste in oil before adding any liquid is what actually blooms the spices, rather than just simmering them straight in the coconut milk.
Liquid stock instead of a cube gives you cleaner control over saltiness, since cubes vary a lot in how strong they are.
Pulling the broccolini after just 4 minutes keeps it al dente — any longer, and it turns to mush, especially once it sits and reheats over the week.
Storage & Reheating
Refrigerate up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently in a pan over low-medium heat, stirring well, or microwave for 2-3 minutes, stirring halfway, until steaming hot throughout.
Serving 460gCalories 627kcalCarbohydrates 62.3gProtein 35gFat 26.2gSaturated Fat 15.7gPolyunsaturated Fat 2.54gMonounsaturated Fat 5.59gTrans Fat 0.1gCholesterol 153.2mgSodium 1642.2mgPotassium 1366.2mgFiber 3.7gSugar 5.8gVitamin A 386.1IUVitamin C 112.9mgCalcium 89.5mgIron 3mg