Thai Chicken Meatball Curry with Vermicelli Noodle

Recipe by Christine Capendale

Difficulty level: EASY / Prepping time: 30 minutes / Baking/cooking time: 15 minutes.

(Serves 4)


500 g   chicken mince

100 ml finely chopped spring onion

1          garlic clove, crushed

60 ml   chopped fresh coriander

10 ml   grated ginger

30 ml   panko breadcrumbs

15 ml   fish sauce

2,5 ml  salt

30 ml   lime juice

Zest or 1 lime

1          red chili,  seeded and chopped

30 ml   oil


10 ml   oil

1          shallot,  thinly sliced

50 ml   Thai red curry paste

1          red chili, seeded and chopped

400 ml coconut milk

150 ml chicken stock

grated zest of 1 lime

10 ml   lime juice

5 ml     brown sugar

Mange tout peas (120 g),  baby corn, sliced (120 g), Shimeji mushrooms (150 g)

Fresh coriander for serving

Vermicelli rice noodles for serving


  • TO MAKE THE CHICKEN MEATBALLS: Combine all the ingredients for the meatballs (except the oil) and mix well together.
  • Shape the mixture into 20 small meatballs, each weighing about 35 g.
  • Heat the oil in a frying pan on medium heat and fry the meatballs on all sides until browned all over. Remove from the frying pan and keep aside.
  • TO MAKE THE SAUCE: Add the oil to the pan and cook the sliced shallot and garlic for a few minutes until soft. Add the curry paste, then the coconut milk, stock, lime zest, juice and brown sugar.
  • Simmer the sauce on low heat for 1 minute then add the vegetables. Simmer for ±3 minutes. Taste to adjust the seasoning.
  • Return the meatballs to the sauce and simmer for another ±2 minutes.
  • Serve with vermicelli noodles, topped with fresh coriander and refreshing glasses of 2023 Pierneef Sauvignon Blanc or 2023 La Motte Sauvignon Blanc.



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