chicken meatball green curry
preparation time 20 minutes. cooking time 20 minutes
Ingredients
meatballs
1kg chicken thigh mince
4 slices day old bread, crusts removed and
finely diced
2 shallots, finely chopped
1 Tbsp finely grated ginger
1 Tbsp fish sauce
2 cloves garlic, finely chopped
1 Tbsp sunflower or vegetable oil
curry
1/2 cup desiccated coconut
2 Tbsp green curry paste
600mL Bulla Cooking Cream
1 cup water
1 Tbsp fish sauce
1 Tbsp brown sugar
4 kaffir lime leaves, finely shredded
to serve
thai basil
red chillies
bean shoots
steamed rice
crisp green salad
Cooking Directions
- Combine chicken mince, bread, shallots, ginger, fish sauce and garlic in a large mixing bowl. Mix well with your hands until well combined. Form mixture into approx. 48 balls.
- Heat the oil in a deep frying pan and cook meatballs until golden all over, approx, 6-8 minutes. Set aside on paper towel.
- Wipe out pan with paper towel and add coconut and cook until toasted. Set aside.
- Add curry paste to pan and cook for 1 minute until fragrant. Stir in Bulla Cooking Cream, water and toasted coconut. Bring to the boil, reduce to a simmer and add meatballs, fish sauce, sugar and lime leaves. Simmer for 15 minutes.
- To serve, top curry with Thai basil, chillies and bean shoots. Accompany with rice and salad.
Ingredients
meatballs
1kg chicken thigh mince
4 slices day old bread, crusts removed and
finely diced
2 shallots, finely chopped
1 Tbsp finely grated ginger
1 Tbsp fish sauce
2 cloves garlic, finely chopped
1 Tbsp sunflower or vegetable oil
curry
1/2 cup desiccated coconut
2 Tbsp green curry paste
600mL Bulla Cooking Cream
1 cup water
1 Tbsp fish sauce
1 Tbsp brown sugar
4 kaffir lime leaves, finely shredded
to serve
thai basil
red chillies
bean shoots
steamed rice
crisp green salad