In a bowl, combine all the ingredients for the meatballs.
Shape the mixture into 16 meatballs using a portion of approximately 30 ml (2 tbsp) for each one.
In a saucepan, heat canola oil over medium heat. Brown meatballs on all sides for 4 to 5 minutes.
Add the onion and garlic. Cook for 1 minute.
Add the red curry paste and cook for 30 seconds, until fragrant.
Add the HAIKU coconut milk, the soya sauce and the fish sauce. Salt and pepper to taste. Bring to a boil, and then simmer for 6 to 8 minutes over low heat, until the meatballs are no longer pink in center.
When ready to serve, garnish with fresh coriander.
Boulettes de poulet, sauce cari et coco
Préparation : 20 minutes
Cuisson : 12 minutes
Portions : 16 boulettes