Chicken Thai curry balls in noodle broth
( SERVES 4 )

Note: Inspired by Spaghetti and meatballs.
Ingredients
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 to garnish | Sweet chilli sauce, or chilli jam |
1 to garnish | Fresh chives |
Directions
- 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.
https://www.eatwell.co.nz/recipe/4375/Chicken-Thai-curry-balls-in-noodle-broth/
Comments
persephone864
added 1264 days agoAbsolutely delicious. No greens in the recipe so threw in a bag of broccoli slaw in at the same time as the noodles. Yum.
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