Thai chicken curry balls in noodle broth
|1 tsp||Chilli paste|
|¼ cup||Fresh coriander|
|2 tbsp||Thai green curry paste|
|1 Ltr||Chicken stock|
|2 tbsp||Soy sauce|
|250 g||Dried flat rice noodles|
|1 garnish||Sweet chilli sauce|
|2 garnish||Fresh chives|
- Chop skinnless, boneless chicken breast and place in food processor with chilli paste, chopped coriander, green curry paste, ginger, egg, breadcrumbs and salt. Process to combine. Roll mixture into walnut-sized balls.
- Place stock and soy sauce in a saucepan and bring to the boil. Turn down heat to a simmer. Cook chicken balls in hot broth, removing with a slotted spoon to an ovenproof dish when cooked. Keep balls warm until ready to use.
- Add noodles to broth and cook for 2 to 3 minutes.
- Serve noodles and chicken balls in bowls. Pour over broth and garnish with sweet chilli sauce or chilli jam and chopped chives.
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