Green Curry Chicken Meatballs Recipe #269532
Nice fingerfood. Yummy with sweet chilli sauce or (my favourite) a mix of soy, rice wine vinegar and chili/sesame oil.
by JustJanS
1 hour | 1 hour prep
24 chicken balls
- 500 g ground chicken
- 1 small onion, grated
- 1/4 cup green curry paste (Aussies, I like Valcom)
- 2 tablespoons chopped fresh coriander
- 1 egg, beaten
- 1/3 cup dried breadcrumbs
- salt and pepper
- vegetable oil (for deep frying)
- In a large bowl, mix all ingredients except oil together using your (clean) hands.
- With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.
- Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.
- Cook chicken balls 4-5 minutes or until golden and cooked through.
- Drain on kitchen paper.
- Allow the oil to come back to temperature before continuing with another batch.
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5 stars