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Crunchy Thai chicken and peanut meatballs



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  • 2 level teaspoon brown sugar
  • 1 tablespoon fish sauce
  • 350 grams chicken mince, Cubed
  • 120 grams Toasted Peanuts, Chopped/optional
  • 40 grams breadcrumbs, Fresh or packet
  • 1 tablespoon Red Thai curry paste
  • 1 tablespoon lime juice
  • 3 Kaffir lime leaves, Fresh/shredded
  • 2 tablespoon Sweet chilli sauce
  • 2 tablespoon Coriandar, Chopped
  • 6
    Preparation 15min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. Dry roast peanuts at varoma temperature, reverse  speed for 5 minutes. Cut chicken breast into cubes while nuts are roasting. Pulverize nuts until chopped into small pieces and put aside. If using fresh breadcrumbs do them now and put aside. Add kaffir lime leaves and coriander to TM bowl . Pulverise until finely chopped. Add chicken pieces and mince on speed 7-8 for a few minutes. Add all ingredients to the bowl and mix on speed 4-5 until all ingredients combined. Roll into bite sized meatballs. They can either be steamed in the varoma or cooked in a frying pan with a little oil.

  2. Thses can also be made into chicken cakes and served with sides for a main meal. Otherwise, Serve with sweet chilli sauce.


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
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Add a comment
  • Adding my rating

    Submitted by deebilli on 20. July 2013 - 21:37.

    Adding my rating

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  • I'm a newbie to all of this

    Submitted by deebilli on 20. July 2013 - 21:27.

    I'm a newbie to all of this and this is my very first comment - 

    these are so tasty. Even the first lot which I burnt slightly tmrc_emoticons.( 

    going to make a favourites folder and I'm starting with these yummy morsels 

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  • These are a real crowd

    Submitted by Bindykate on 2. February 2013 - 13:19.

    These are a real crowd pleaser, I'd recommend making a double batch and freezing some.

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