Green Curry Chicken Meatballs

This is another recipe by a zaar member, I have not made many this month so I thought I best make some before we are in May. I still have a few of my own recipes in hand so I will try and get round to posting a few over the weekend. I have been so busy lately setting up my new business that I have not had as much time to devote to this. But once my website is up and running I will have loads more time.

You can check out some of my boards on my natures cutting boards page, these are just sample pictures and the ones on my official website are in much more detail and on a better back ground. This is just to give you an idea and as soon as my site is done I will be posting the address here so keep checking in.

This recipe was really easy to make, makes for a great party food and tastes wonderful, if you want to see the original recipe or see other recipes by this chef please click here.

Ingredients

500g 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 breadcrumb
Salt and pepper
Vegetable oil (for deep frying)

Method

1. In a large bowl, mix all ingredients except oil together using your (clean) hands.

2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.

3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.

4. Cook chicken balls 4-5 minutes or until golden and cooked through.

5. Drain on kitchen paper.

6. Allow the oil to come back to temperature before continuing with another batch.

I served mine with a homemade chili dipping sauce.

All photos taken by me unless otherwise stated.