Chicken Thai curry balls in noodle broth
( SERVES 4 )

NZ Woman's Weekly 7/2/2005

Your
Rating:

Ratings: No ratings yet

Note: Inspired by Spaghetti and meatballs.

(You can click on ingredients to see more related recipes)

2	Chicken breasts, skinned & boned
1 tsp	Chilli paste
¼ cup	Fresh coriander, chopped
2 tbsp	Thai green curry paste
2 tsp	Crushed ginger
1	Egg
1 cup	Breadcrumbs, fresh
½ tsp	Iodised salt
1 Ltr	Chicken stock
2 tbsp	Soy sauce
250 g	Rice noodles, dried
1 garnish	Sweet chilli sauce, or chilli jam
1 garnish	Fresh chives

Chop chicken up roughly and place in the bowl of a food processor with chilli paste, coriander, green curry paste, ginger, egg, breadcrumbs and salt.
Process to combine well. Measure tablespoon lots of mixture and roll into 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 two to three 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

$ VIEW DEAL