Green Curry Chicken Meatballs

Total Time
1hr 4mins
Prep 1 hr
Cook 4 mins

Nice fingerfood. Yummy with sweet chilli sauce or (my favourite) a mix of soy, rice wine vinegar and chili/sesame oil.

Ingredients Nutrition

Directions

  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.

Reviews

(4)
Most Helpful

Delicious! I used Recipe#382316 as a sub for the green curry paste b/c I was unable to buy it in northern Wisconsin. Because the sub in had coriander or cilantro already in it I did not add more to the meatball. I used 1/8 cup of the paste, DS said it could have had more and DH said it was right on for spiciness. I made a concoction of cocktail sauce and nonfat yogurt for the dipping sauce and enjoyed that too. Thanks Just Jan for sharing. Made for Ed'n 8: MAKE MY RECIPE.

WiGal July 30, 2009

5 stars for these seriously yummy chickenballs. These were a hit with my whole family. The kids thought they were a "bit warm" until they had "just the right amount of sour cream and sweet chilli sauce" on them. I thought that they were perfect. Would make a great party fingerfood. I used gluten-free rice crumbs in place of the dried breadcrumbs to make these gluten-free suitable. Also used Valcom brand green curry sauce which is also my favourite bottled brand. Photo also being posted :)

**Jubes** July 24, 2009

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