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Thai Red Chicken Meatball Curry & Shredded Chicken Egg Fried Rice

Prep Time: 20 mins I Cooking Time: 30 - 40 mins I Serving: 3-4




Ingredients :-


For Meatballs Mix :-

500 g / 1.1 lb. Chicken, minced

1 Onion, med sized (chopped)

4-5 Fresh Coriander Sprigs, chopped

1 tbsp. Red Hot Sauce (Sriracha)

1 tbsp. Garlic, minced

1 tsp Ginger, minced

2 tsp Soy Sauce

1.5 tbsp. Thai Red Curry Paste (store bought)

1 Egg (well beaten)

Salt to taste

4 tbsp./30 g Cornstarch


For Meatballs Cooking :-

2 chiplets/40 g Butter (salted)

2 tbsp./30 g Veg Oil


For Gravy :-

1 chiplets/20 g Butter (salted)

1 tbsp./15 ml Veg oil

1 Onion, med sized (sliced)

1 tbsp. Garlic, minced

1 Red Capsicum, medium sized (sliced)

2 tbsp. Thai Red Curry Paste (store bought)

1.5 tsp Soy Sauce

1 cup/230 ml Water

Salt to Taste

1 tsp Black Pepper Powder

1 tsp Lime Juice

1 cup/230 ml Thick Coconut Milk


Method :-


For Chicken Meatballs :-


In a large bowl add all the ingredients mentioned under the meatball section and mix well


To the bowl add cornstarch. Fold-in; combine well and refrigerate covered for 30 mins


Heat butter and veg oil in a non-stick pan. Shape the minced mixture to lemon size balls and place the ball shaped mixture in the pan one by one. Do not overcrowd. Cook on low-medium heat for 5-7 mins until light brown in colour. Keep changing sides for even cooking.


Once done, dish out and set aside for later use. Similarly prepare the remaining meatballs


For Gravy :-


Heat butter + veg oil in a non-stick pan. Add sliced onions and sauté for 5-7 mins on low-medium heat


Next add minced garlic and stir for 1-2 mins. Next add sliced capsicum and stir for another 1-2 mins on low-medium heat


To the pan add Thai red curry paste. Mix well and stir for 1-2 mins on low-medium heat


Next add soy sauce to the pan and mix well and stir for a minute


Add water to the pan. Mix well and bring it to boil


Add salt + black pepper powder + lime juice. Mix well


To the pan add coconut milk. Mix well and let it simmer for 7-8 mins on low-medium heat until slightly thickens


Add meatballs to the pan and mix gently. Cook for another 3-4 mins. Switch off the gas.


Serve hot with boiled rice/ noodles and chilled drink of your choice



Pulled/Shredded Chicken Recipe


Prep Time: 10 min

Cooking Time: 30 min


Ingredients :-

½ kg/500gms Chicken Thighs (with/without bone)

1 tbsp. Veg Oil

1 tsp Salt

1 tsp Black Pepper powder

1 cup/230 ml Water


Method :-


Place the chicken in the pan and season it with salt and pepper

To the pan drizzle veg oil and heat on medium flame

Cook the chicken for about 3-4 min or until light golden brown

To the pan add water and once it starts boiling, cover it with a lid and cook it on low flame for 15 - 20 mins. Keep turning the sides

Check the chicken with tong/fork if it starts separating in a thread then it's done.

Separate the chicken from the stock in case it's there ( Reserve the stock as it can be used in different recipes of chicken) . Dish out on a chopping board and let it cool down

Once cold with the help of two forks or hands gently pull or shred chicken and place it in a bowl. Keep aside for later use


Note : You may also deep freeze this pulled chicken for 10- 15 days

Can be used for different chicken recipes: chicken fried rice, sandwiches etc.


Pulled/Shredded Chicken Egg Fried Rice


Prep Time: 15 mins

Cooking Time: 20 mins

Serve 2


Ingredients :-

2 tbsp./30 ml Veg Oil (divided equally)

1 cup/250 g Pulled / Shredded Chicken

½ cup/120 ml Chicken Stock (reserved / store bought)

1 Egg

1 tsp Black Pepper Powder

2 Onions, medium sized (chopped)

2 cups / 500 g. Cooked Rice

1 medium sized/3 tbsp./40 g Carrot, chopped

1 medium sized/3 tbsp./40 g Green Capsicum, chopped

1 small sized/2 tbsp./25 g Red Capsicum, chopped (optional)

1 tsp Garlic Powder

2 tsp Vinegar

1 tbsp. Soy Sauce

Salt to Taste


Method :-

Heat 1 tbsp. of veg oil in a non stick pan on a med flame


To the pan add the shredded pulled chicken and stir for 1-2 mins on med flame


To the pan add the reserved chicken stock and stir for 4-5 min on med flame until dried (will soften the shredded chicken)


To the pan add well beaten egg & mix well. Once done, dish out in a plate/bowl & set aside for later use


Heat 1 tbsp. of veg oil in a non stick pan on a med flame


To the pan add the chopped onions & sauté until soft for 3-4 mins on med flame. Keep stirring


To the pan add cooked rice, capsicum (red & green), carrots, black pepper powder, garlic powder, salt, vinegar, soy sauce and shredded chicken & egg mix. Fold in; stir-fry for 1 min on high flame. Switch off the gas and serve hot.


Time To taste:)

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