Green Thai Curry Chicken Balls

Green Thai Curry Chicken Balls

This is a quick twist on the classic thai curry, makes the dish a little more fun with some swimming spherical balls in a delicious classic thai green curry. The lime and habanero sauce brings the perfect added heat and sweetness that makes this curry an all time favourite.

What you need...

250-300 grams of chicken breast or chicken mince (veggie mince alternatives)
1 lime
Large bunch of coriander
Large bunch basil (thai)
4 garlic cloves
1 large knob of ginger
2 green chillies
1 lime leaf
Lemongrass
4 spring onions
(all items in italics can either be bought as a fresh paste pack in some major retailers or by as the paste in a jar but trust me the flavour will never compare to a fresh one)
1 tbsp of palm sugar (honey as an alternative)
Fish sauce
Soy sauce
Coconut milk
The Upton Cheyney Chilli Farm - Mango and Lime hot sauce
Rice (around 90grams per person or 1 pouch of microwave rice)

Method!
  1. Blend the garlic, ginger, chilli, basil, coriander (stalks and all), lime leaf, lime juice, lemon grass, spring onions, palm sugar (honey alternative) with a little vegetable oil into a paste and leave to the side.
  2. If you only have chicken breasts then place the in the blender with a little bit of the thai paste made previously and fish sauce until you get a mince mix. Otherwise just mix the mince with a little bit of thai paste and 1 teaspoon of fish sauce.
  3. Roll the chicken mince mix into the palm of your hands and fry them off in a pan at medium heat.
  4. When the balls are brown leave to the side.
  5. Add the Thai paste from the beginning of the recipe into a large wok and add coconut milk, dash of fish sauce and soy sauce and some lime juice. Add the balls back in, a good drizzle of the lime and habanero sauce and leave simmer on low heat for around 10 minutes.
  6. While the curry simmers cook up some rice as an accompaniment or a nice warm roti.
  7. Blend the garlic, ginger, chilli, basil, coriander (stalks and all), lime leaf, lime juice, lemon grass, spring onions, palm sugar (honey alternative) with a little vegetable oil into a paste and leave to the side.
  8. If you only have chicken breasts then place the in the blender with a little bit of the thai paste made previously and fish sauce until you get a mince mix. Otherwise just mix the mince with a little bit of thai paste and 1 teaspoon of fish sauce.
  9. Roll the chicken mince mix into the palm of your hands and fry them off in a pan at medium heat.
  10. When the balls are brown leave to the side.
  11. Add the Thai paste from the beginning of the recipe into a large wok and add coconut milk, dash of fish sauce and soy sauce and some lime juice. Add the balls back in, a good drizzle of the lime and habanero sauce and leave simmer on low heat for around 10 minutes.
  12. While the curry simmers cook up some rice as an accompaniment or a nice warm roti.