Thai Red Chicken Balls

I have made my Thai Red Curry a lot over the past few months but I have been trying to make some more finger foods to try and help out with the dinner time struggle..

So I took inspiration from my curry and made meat balls instead. They were very well received … I ate 4 and George, who is now 20 months old, ate 6!! The 2 big boys ate theirs well and even my fussiest little eater tried hers.

They are very simple to make and make quite a large batch – enough for 2 dinners for our family.

  • 500g chicken mince
  • 300g sweet potato
  • 2 tbsp Thai Red Curry paste
  • 2 cups cooked brown rice
  • 140 ml coconut milk (I like the Aayam brand)
  • 1 tsp chicken stock powder (I used Massel)
  • 1/2 cup water

Peel and cut the sweet potato into chunks then place in processor and blitz until finely chopped (Speed 6, 8 seconds)

Add in the chicken mince and a bit over half of the curry paste and process again (Speed 5, 15 seconds).

Add in the rice the process until it is all incorporated (Speed 4, 10 seconds, scrape down then another 10 seconds).

Use a spoonfull of mix to form a ball and place on a lined baking tray. Makes 35-40 balls depending on size.


Place into a preheated 200C oven and bake for 20 minutes.

While the balls are baking, place the coconut milk, remaining curry paste, stock powder and water into a saucepan, whisk together and bring to a very very gentle simmer for about 5 minutes (80C, speed 2 for about 5 minutes).

To serve, pour the sauce over the balls and add in some steamed greens.


These freeze and defrost well. Heat the sauce gently and whisk to prevent it splitting as you re-heat.


Enjoy 🙂

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