I always found it really weird when I saw bloggers using the word scarf to refer to eating their food really quickly. I thought scarf was just a case of American misinterpretation of the word scoff that had become the norm (because in a really nasal American accent a la Janice from Friends, scoff can sound kinda similar to scarf). When I saw it again today, I decided I had to do some research. Well, my American friends, forgive me for stereotyping. It seems that it just depends on the type of English you speak; in British English it’s scoff, in American English is scarf. There you go.
There is one common language mistake that gets me all the time, and I don’t think it’s limited to British or American English. It’s the use of the word adieu instead of ado. I always get the giggles when I see ‘without further adieu’ written because it just makes no sense at all.
But anyway, I digress. Regardless of whether you scoff or scarf your food, you’ll want it to involve some of these Thai Chicken Meatballs. They are totally scoffable/scarfable. With a dash of red curry paste and chilli flakes, they have just a hint of spicyness and a tonne of flavour. I’ve tried them with both minced turkey and chicken, and my personal preference is for chicken, but chicken mince is hard to find in London, so turkey works just fine.
If you’re looking for a quick and easy weeknight dinner with a bit of a twist, look no further than these Thai Chicken Meatballs.
Thai Chicken Meatballs
Prep Time: 10 minutes + 15 minutes chilling
Cooking Time: 15 minutes
500g chicken mince (or turkey mince)
1 egg, lightly beaten
½ cup breadcrumbs
1 tbsp fish sauce
1 tbsp red curry paste
1 tsp ground coriander
½ tbsp dried chilli flakes
3 spring onions, finely chopped
¼ cup vegetable oil
Sweet chilli dipping sauce, to serve
- In a large bowl, combine chicken mince, beaten egg, breadcrumbs, fish sauce, red curry paste, ground coriander, dried chilli flakes and spring onions. Use hands to mix and combine well. Gather two tablespoons at a time and mould into a ball. Flatten slightly, then set onto a large plate or baking tray. Repeat with remaining mixture. Refrigerate meatballs for 15 minutes.
- In a large frying pan, heat vegetable oil. In two or three batches, cook meatballs for 2-3 minutes each side or until cooked through, then remove to a paper towel-lined plate. Repeat with remaining meatballs. Serve immediately with sweet chilli dipping sauce.
Recipe adapted from Taste.