Tag Archives: Chicken Mince

Chicken Coconut Curry Meatballs

24 Nov

This recipe is from Primal Blueprint: Quick and Easy Meals. It’s a great cookbook, and my only regret is that I bought it in e-book form. I much prefer old-school cookbooks with pages, and find it awkward to scroll through my computer to get recipes. It’s one of the reasons I haven’t cooked that much from this book, which is a pity because the paleo diet is fairly similar to how I normally eat.

This was a nice Thai-inspired recipe that was easy to whip up. I really should make meatballs more often.

The recipe used dessicated coconut instead of breadcrumbs to hold everything together (I’ve noticed that paleo guys are big on coconut). Normally I’m a little iffy about substitutions like that, but in this case I think the coconut worked very well with the other flavours.

Ingredients

  • 700g chicken mince (they recommend a mix of breast and thigh)
  • 1 carrot, grated
  • 3 garlic cloves, minced
  • 1/2 cup shredded coconut
  • 1 egg
  • 2 tsp curry powder
  • 1/2 tsp salt
  • large handful of coriander

Method

  1. Combine all ingredients in a large bowl and mix thoroughly.
  2. Use hands to form 24 meatballs.
  3. Heat several TBSP oil in a large pan over medium high heat. When the pan is hot enough that a meatball sizzles as soon as it hits the pan, put all the meatballs in.
  4. Cook 2 minutes, then roll over and cook 2 minutes more (the recipe recommended 5 minutes before but I found that too much). Put a lid on the pan and finish cooking for another 6-8 minutes.

I served it with choy sum and sweet chilli sauce. I think next time, in addition to reducing the cooking time, I’m going to use about 1 TBSP less oil, because I thought it was too much. But otherwise it’s a super easy, nutritious and tasty meal – and a great vehicle for using up leftover coriander.

Very Rough Nutritional Guide:
12  meatballs:  780 calories,  39% fat, 55% protein, 6% carb

Advertisements

Thai Basil Chicken

11 Jan

In general it’s hard to find everyday meals because I try to limit myself to lean protein and vegetables, saving carbs for cheat meals. It’s pretty much chicken breast/salmon/steak and beans/broccoli/salad/capsicum. But I also like variation in what I eat, so it’s a constant search for new recipes.

Luckily inspiration struck in the form of the Thai basil on the balcony threatening to bolt, so I had to find a recipe to use it up. I came across this recipe from Rasa Malaysia, which I doubled to serve four. They’re pretty small servings though – I could easily have eaten double the amount of meat.

I raised a mental eyebrow at the number of bird’s eye chillis required in the recipe. 12 seemed like a bit much, so I compromised at 8 and it was still pretty spicy. James likes his food much hotter than I do, and thought it was tasty.  Obviously if you can’t hack chillis, dial it down.

Also I found out yesterday that James doesn’t like green beans. He says they squeak in his mouth. He also doesn’t like spinach because they make his mouth feel furry. Though he eats them both (possibly out of love for me). I could try cooking green beans for longer but I’m worried they’ll lose their pretty colour.

Ingredients

  • 600g chicken mince (either breast or thigh)
  • 8 cloves garlic, finely chopped
  • 4 shallots, finely chopped
  • 2 1/2 TBSP fish sauce
  • 2 tsp palm sugar
  • 1 tsp kecap manis
  • a big bunch of Thai basil leaves (stems removed)
  • 6-12 bird’s eye chillis, chopped and pounded with a mortar and pestle
  • 4 dashes ground white pepper
  • 2 TBSP oil

Method

  1. Add oil into a heated wok, follow by chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok.
  2. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps. When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, and sweet soy sauce) and continue to stir-fry.
  3. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the basil leaves.
  4. Sprinkle two dashes of pepper powder into the dish, do a final stir, dish out and serve immediately.

 

The problem with stuff like grilled chicken breast and broccoli is that, while it’s good for you, it’s very blah. But you add some seasoning, chilli and herbs, and suddenly it’s bursting with flavour and you scarf it down like a crazy person. Also look at that macro breakdown! Look at it! This is definitely getting added to the regular rotation.

 

Very Rough Nutritional Guide:
1 serve if using thigh: 284 calories, 49% fat, 45% protein, 6% carbs
1 serve if using breast: 270 calories, 38% fat, 56% protein, 6% carbs