thai red curry with chicken balls
How to make thai red curry with chicken balls recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
500 g (1 lb) minced chicken
1 tablespoon lemon grass paste
1 teaspoon minced ginger paste
7 tablespoons chopped fresh coriander
1 small red bird’s eye chilli, finely chopped
1 tablespoon vegetable oil
2 tablespoons red Thai curry paste
400 ml (14 fl oz) can coconut milk
salt and pepper
Method:
Put the mince in a large bowl with the lemon grass paste, ginger paste, 3 tablespoons of the chopped fresh coriander and the chopped red chilli. Season well with a little salt and pepper and mix well with a fork to blend the spices into the chicken. Shape the mixture into 32 walnut-sized balls.
Heat the oil in a large, heavy-based frying pan and cook the meatballs over a high heat for 8–10 minutes, in batches if necessary, until golden in places, lightly shaking the pan to turn the meatballs.
Mix the curry paste into the coconut milk and pour over the meatballs. Bring to the boil, then reduce the heat and simmer for 5 minutes until the chicken balls are cooked through. Stir in the remaining fresh coriander and serve with boiled rice, if liked.
For Thai chicken burgers:
Put 375 g (12 oz) minced chicken in a bowl with 1 tablespoon Thai curry paste and 3 tablespoons chopped fresh coriander.
Shape the flavoured mince into 4 patty shapes and flatten as much as possible without the patties breaking.
Heat 1 tablespoon vegetable oil in a large, heavy-based frying pan and cook the patties for 2–3 minutes on each side over a high heat until golden and cooked through. Serve in buns with salad. Total cooking time 10 minutes.
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