Ingredients Jump to Instructions ↓

  1. 500 g ground chicken

  2. 1 small onion , grated

  3. 1/4 cup green curry paste (Aussies, I like Valcom)

  4. 2 tablespoons chopped fresh coriander

  5. 1 egg , beaten

  6. 1/3 cup dried breadcrumbs

  7. salt and pepper

  8. vegetable oil (for deep frying)

Instructions Jump to Ingredients ↑

  1. In a large bowl, mix all ingredients except oil together using your (clean) hands.

  2. With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.

  3. Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.

  4. Cook chicken balls 4-5 minutes or until golden and cooked through.

  5. Drain on kitchen paper.

  6. Allow the oil to come back to temperature before continuing with another batch.


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