Thai Green Curry Meatballs

This ‘summer’ – yes, I have to use the quote marks – has been so beset by rain that I want a do-over. As I write this the sky is again a dark grey and I am still wet from my morning walk with Brutus. The poor dog is so fed up with the rain that he occasionally gives up and pulls me back home with a resigned look on his face.

I long for the sun to shine and the clouds to part, for paddling pools in the garden instead of puddles in the park, for hats and suncream not umbrellas and parkas. Never have I ever bought a raincoat and wellies in June before, or craved stews, soups and comfort food.

Well there’s silver lining of sorts in all of this – I have been experimenting with more recipe ideas to keep us warm and cozy while the rain thunders on the kitchen skylights. This recipe for Thai green curry chicken meatballs was such a success that I have made it twice this past week. I used to use store-bought green curry paste in the past, but it doesn’t even come close to the homemade version. So much more flavourful, fully customisable, and so incredibly easy to make in my new Sage Kinetix Control blender.

I am kind of enamoured with this blender – not only does it have five different speed controls for mixing, chopping, blending, liquefying and pureeing, it has a setting especially for crushing ice and one for smoothies. I love its versatility, but most of all I love that food doesn’t get stuck when blending or chopping.

This can be a real issue even with some of the most powerful machines but the Kinetix has central blades which pull food down to crush and chop and wide bowl-hugging blades to aerate the mixture.

I had no issues chopping the chicken thighs used for this recipe – if fact I was totally amazed how quickly they turned into meatball mixture. And another massive plus is that the blender container can be cleaned either using the auto clean setting or in the dishwasher.