Minced chicken meatballs cooked in Thai red curry infused with rich flavours and aromatic spices, served on a bed of noodles.
CHICKEN MEATBALL IN THAI RED CURRY
Ingredients
250 grams chicken mince
2-3 tablespoons Thai red curry paste
1½ cups boiled noodles
1 tablespoon chopped coriander stems
1½ teaspoons fish sauce
1 tablespoon oil
1 tablespoon chopped garlic
1½ teaspoons sugar
Salt to taste
1½-2 cups coconut milk
½ medium broccoli, cut into medium florets
2 dried shiitake mushrooms, soaked for 10-15 minutes and drained
3-4 bok choy, cut lengthwise
6-8 basil leaves
Mixed capsicum strips for garnishing
Bird eye chillies for garnishing
Toasted peanuts for garnishing
Method
1. To prepare curry, heat oil in a non-stick pan. Add garlic and sauté for 1 minute. Add Thai red curry paste, and sauté for 2 minutes.
2. Add 1 teaspoon sugar, salt, 1 teaspoon fish sauce and oyster sauce and mix. Add coconut milk, mix and cook on low heat for 2-3 minutes.
3. To prepare meatballs, mix together chicken mince, sugar, salt, coriander stems and fish sauce in a bowl.
4. Divide the chicken mince mixture into equal portions and shape into balls.
5. Put the meatballs in the curry, lightly mix, cover and cook for 3-4 minutes. Add broccoli florets, mix and cook for 3-4 minutes.
6. Slice the shiitaki mushrooms, add to curry alongwith bok choy leaves, mix lightly and cook for 1 minute. Add basil leaves, switch off heat and mix well.
7. Put noodles in a serving bowl. Pour the meatball curry on top and serve hot garnished with mixed capsicum strips, bird eye chillies and peanuts.
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