Chicken Meatball Panang Curry Recipe

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This delicious dish can be made faster than you can dial your local takeaway! It's fast food at its very best. Packed full of flavour and a guaranteed crowd pleaser.

Panang or Phanaeng curry originates from Thailand. With a similar flavour profile to a classic Red Thai Curry, Panang is thick, salty and sweet, with a zesty kaffir lime flavour that works so well with pork and chicken.

We have crafted this delicious recipe using our wonderfully versatile Properly Free Range chicken mince, creating what we hope will be a new favourite for your repertoire and stop you from reaching for that takeaway app.

Ingredients

500g

Properly Free Range Chicken Mince
1

Panang Curry Paste
1 tbsp

Organic Grass Fed Ghee
1 Tin

Coconut milk
1

Small bunch of spring onions, chopped
1

Small bunch of coriander, chopped
1

Small chilli, chopped
A pinch

Pure Sea Salt

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Method

Preheat a fan oven to 180C.
In a mixing bowl add the chicken mince, spring onions, coriander, chilli and a good pinch of sea salt. Get your hands into the bowl and mix together thoroughly.
Take a small handful of the mixture and roll into a meat ball. Once you have shaped all the meat balls, place in the fridge and allow the meat balls to set.
While the meat balls set in the fridge you can prepare the sauce. Place a saucepan over a medium heat. To the pan add the Panang curry paste. Allow the paste to cook off and bubble ever so slightly. Once the paste has started to bubble, add the tin of coconut milk. Allow the sauce to gently simmer and blip away in the background while you get on with the next step.
Remove the meat balls from the fridge.
Take a cast iron pan and place over a medium-high heat. To the pan add a dollop of ghee and heat until it sizzles. Add a few meatballs to the pan being careful not to overcrowd them. Brown the meatballs on all sides, until they are beautifully caramelised.
Add the meatballs to a lidded ovenproof dish, then pour the Panang curry sauce over the meatballs. Place this dish into the oven and cook for 10 minutes.
Remove the dish from the oven. Serve the curry with sticky rice and some steamed greens.