Photo credit: Jo Cooks
The past few days have been pretty pathetic on my end with cooking. It’s not been fantastic weather it’s just been the kind of days where all you want is to curl up with a warm drink and watch Netflix all day long. Monday night I ordered Chinese food because I love Chinese food and it’s always better coming from the restaurant up the street delievered straight to my doorstep. But then today I saw they had a 40% off code… so what did I do? I ordered more Chinese. I know! So bad! So now I have tons of Chinese leftovers and I need to start thinking of something nice to make in the next days once I finish all of it to make up for it.
Anyway, speaking of Asian cuisine, the other day I made this delicious Thai recipe I found on Jo Cooks (she’s awesome, if you don’t know her head over, she’s basically all of my inspiration). It was super easy and so tasty and I will certainly be making it again. I made a few tweaks to make the recipe more to my liking so without further adieu here’s how I made this mouth watering dish.
Ingredients:
Meatballs
1 onion
500g of ground chicken
Handful of parsley
3 splashes of soy sauce
115g of breadcrumbs
1 egg
2 tbsp red curry paste
Salt and pepper to taste
Peanut Sauce
Splash of vegetable oil
350ml of coconut milk
2 tbsp red curry paste
3 tbsp peanut butter
1 tbsp brown sugar
3 dashes of chili powder
2 dashes of curry powder
1. To make the meatballs combine all of the ingredients into a bowl and mix them up. You can do part of it with a spoon, but it’s easiest to use your hands to do the best job. Roll them into small balls and place them on a baking sheet. Stick in the oven for 30 minutes at 200°c/375°f.
2. To make the sauce heat up the oil, then add the curry paste and cook for a couple of minutes. Add the peanut butter and wait for it to melt a bit, stirring constantly, then add the rest of the ingredients. Cook for about 5 more minutes and then add the meatballs. Cover all the meatballs in the sauce and cook for a further 3 minutes.
This dish is delicious served with rice but would also be great with some roasted vegetables.
I’ll definitely be making this again and I’ll also be looking to Jo Cooks for further inspiration in my cooking endeavors.
