Thai chicken curry balls in noodle broth
21/11/2009
Ingredients
| 2 | Chicken breasts |
| 1 tsp | Chilli paste |
| ¼ cup | Fresh coriander |
| 2 tbsp | Thai green curry paste |
| 2 tsp | Ginger |
| 1 | Egg |
| 1 cup | Breadcrumbs |
| ½ tsp | Salt |
| 1 Ltr | Chicken stock |
| 2 tbsp | Soy sauce |
| 250 g | Dried flat rice noodles |
| 1 garnish | Sweet chilli sauce |
| 2 garnish | Fresh chives |
Directions
- 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.
Wine Match
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