Thai Red Curry Chicken Meatballs

Thai Red Curry Chicken Meatballs 
by Sage, Sage Infused

Ingredients

Meatballs

• 1 zucchini
• 3/4 cup frozen peas
• 1/4 cup buckwheat flour
• 1/2 tsp garlic powder
• 500g chicken mince
• 1/2 tbsp salt 

Sauce

• 1-2 tbsp CF Red Thai Curry Paste (depending on spice level)
• 1 can coconut milk
• dash of fish sauce
• 2 tbsp tamari 
• To serve: rice, lime, chilli and coriander

Method:

1. Grate zucchini into a bowl and add in a pinch of salt give a good mix and allow to sit for 5 minutes before squeezing all of the excess water out.
   
2. Add remaining meatball ingredients to the grated zucchini and give everything a good mix, form into meatballs and set aside.
   
3. Heat up oil in a pan and add in meatballs, fry for 3-4 minutes on each side before removing from the pan and setting aside.
   
4. In the same pan add in Thai red curry paste and fry until aromatic, next add in the coconut milk and a little extra water to clean the can. Give everything a good mix and bring to a simmer.
   
5. Add in meatballs and simmer until cooked through around 10-15 minutes.
   
6. Serve with rice like fresh chilli and coriander!