Ingredients
500 g chicken mince
3 tsp Thai green curry paste
2 tbsp breadcrumbs
1 tbsp chopped coriander
Rice bran oil for frying
375 ml coconut flavoured evaporated milk
200 g rice noodles
350 g green beans, sliced
250 g cherry tomatoes, halved
½ cup fresh mint, rough chopped
SIDS RASPBERRY HONEY MAYO to serve
Directions
Put mince, curry paste, breadcrumbs and coriander in a bowl then mix to combine. Roll into 24 meatballs.
Fry meatballs, turning, for 3 minutes until browned. Add evaporated milk, reduce heat to low and simmer for 5 minutes until the meatballs cook and the sauce slightly reduces.
Meanwhile, place noodles and beans in a heatproof bowl, cover with boiling water and stand for 5 minutes until noodles are tender. Drain well, then return to bowl and add tomatoes and mint.
To serve, place meatballs on noodles, drizzle with SIDS RASPBERRY HONEY MAYO then serve.
