Perfect for dinner, even better as leftovers for lunch the next day!
INGREDIENTS
1/4 cup (60ml) sweet chilli sauce
Juice and zest of 1 lime
3cm piece (15g) ginger, finely grated
600g chicken thighs, roughly chopped
2 garlic cloves, finely grated
1 lemongrass stalk, finely chopped
2 tbs coriander root, finely chopped
2 kaffir lime leaves, finely chopped
¼ cup (60ml) Thai red curry paste
1 eggwhite
1 cup (50g) panko breadcrumbs
1 small red onion, finely chopped
50g green beans, trimmed, thinly sliced
150g vermicelli noodles, to serve
1 tbs peanut oil
1 cup mixed soft herbs, to serve
METHOD
1. To make the sauce, combine chilli sauce, lime juice and zest and half the ginger in a saucepan and simmer for 10 minutes.
2. In a food processor, combine chicken, remaining ginger, garlic, lemongrass, coriander root, lime leaves, curry paste, eggwhite and breadcrumbs. Blitz until coarsely chopped.
3. Transfer to a bowl, add onion and beans and combine. Roll heaped tablespoons of mixture into balls, and place onto a paper-lined tray. Cover and chill for 20 minutes or until firm.
4. Meanwhile, cook noodles to packet instructions.
5. Heat oil in a non-stick pan over mediumlow heat. In batches, cook meatballs, turning, for 6 minutes, or until cooked through. Add chilli sauce and turn to coat.
6. Serve the meatballs and noodles with mixed herbs, lime wedges and drizzle over extra chilli sauce.
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