Ingredients
- 500 gr ground chicken
- 2 tablespoon Panko
- 1 tbsp ground ginger
- 10 Kaffir leaves
- 1/2 cup finely sliced spring onion
- 1 tbsp minced garlic
- 2 tbsp sweet chilli sauce
- 1 bird's eye chilli finely sliced
- 4 tbsp Valcom Thai Yellow Curry Paste
- 400 ml coconut milk
- Fresh coriander
- Cooked noodles or steamed rice
- 1 cup sliced yellow capsicum
- Sliced fresh cucumber
- 2tbsp crispy shallots
- Few sprigs fresh mint
Method
- Combine Chicken mince with Panko breadcrumbs, minced ginger , spring onion, sweet chilli sauce & minced garlic. Form into 1 " sized balls then panfry over medium heat untill browned on all sides. Remove meatballs from pan , add Valcom yellow curry paste & yellow capsicum & kaffir lime leaves. Add coconut milk & simmer 5 minutes before adding browned chicken meatballs. Simmer over low heat for an additional 15 minutes.
- Serve Thai chicken meatballs in a bowl with steamed noodles ( I've used sweet potato noodles ) or rice . Top with additional fresh coriander, finely sliced kaffir lime leaves, sliced chilli a few sprigs of fresh mint , crispy shallots & sliced cucumber
Product used in recipe
- Valcom - Valcom Curry Paste Red
