Mushrooms Recipe

Thai Mushroom & Chicken Meatballs

April 13, 2016

Thai Mushroom & Chicken Meatballs 0 5 0

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  • Prep 20 mins
  • Cook 30 mins
  • 20 mins

    30 mins

    50 mins

  • Serve 4 Servings


400 g button, cup or flat mushrooms

3 tbsp vegetable oil

1 bunch coriander

3 green onions (shallots), roughly chopped

400 g chicken mince

2 tbsp Thai red curry paste

1 egg, beaten

1 cup fresh breadcrumbs

Vegetable oil, for cooking

Iceberg lettuce leaves, sweet chilli sauce & lime wedges, to serve


1Finely chop mushrooms by hand or alternatively, pulse in a food processor to finely chop.

2Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain any excess moisture and transfer mushrooms to a bowl. Wipe pan clean.

3Clean and cut two roots from coriander. Place roots into a food processor, add green onions and 1 cup coriander leaves. Pulse until finely chopped. Add coriander mixture, mince, curry paste, egg and breadcrumbs to mushrooms Mix until well combined. Shape 1 tbs of mixture into balls with damp hands. Place onto a tray, cover and refrigerate for 1 hour if time permits (this helps hold meatballs together when cooking).

4Heat remaining oil in a large non-stick frying pan over medium heat. Cook meatballs, in batches, shaking pan often, for 8-10 minutes or until just cooked through. Serve with lettuce leaves, sweet chilli sauce and lime wedges.