Yellow Curry Chicken Meatballs with Roasted Pumpkin

Ingredients

• 500g chicken meatballs ready made
• 1/2 cup Valcom Thai Yellow Curry Paste
• 3 spring onions, thinly sliced, & extra to garnish
• 4 tablespoons extra virgin olive oi
• 1 salt-reduced chicken stock cube
• 1 cup water
• 4 wedges of pumpkin cut 3cm thick
• 3 bunches of Chinese broccolis, chopped
• 1 Red Capsicum sliced
• 3 Stalks broccolini, chopped
• 2 Tablespoons Valcom Kaffir lime leaves
• 2 Garlic clove
• 2cm Piece Ginger
• 1 small chilli

Method

1. Preheat oven to 230 degrees,Combine 2 tablespoons oil, chopped chilli, 1 garlic clove minced, 1cm of ginger minced, brush pumpkin both sides with mixture.Place pumpkin wedges on a lined baking tray, drizzle leftover mixture over wedges, bake for 15 mins or until tender.
2. Place chicken stock cube in a jug with water & stir to dissolve. add yellow curry paste, place in a 30cm frying pan, place on a gentle heat. Simmer meatballs for 12 mins until cooked. Add Kaffir lime leaves in last 5 mins of cooking time.
3. While Meatballs are simmering, In a separate pan drizzle leftover oil, sauté spring onions with garlic & ginger until fragrant, add other vegetables, add a few tablespoons of broth from meatballs to steam vegetables until soft.Serve, garnished with spring onions.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE YELLOW
• VALCOM - VALCOM KAFFIR LIME LEAVES