1. Chicken Meatballs

    • Place chicken mince in a bowl with breadcrumbs, coriander, lime zest and half the KNORR Thai Red Curry Paste. Mix until combined then form into balls. Cover and chill. 
    • Pan fry or grill meatballs until cooked through. 
  2. Thai Coconut Gravy

    • Heat remaining KNORR Thai Red Curry Paste, add 100 ml water and KNORR Coconut Milk Powder. Add KNORR Golden Roast Gravy GF and 100 ml water and simmer for a further 2-3 minutes.
  3. To Serve

    • Serve Thai chicken meatballs with red curry sauce and vegetables.
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