Thai green curry with chicken balls
Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can't find them, roll chicken patties into balls.
Ingredients
Thai green curry with chicken balls
- 2 tbsp peanut oil
- 800 g prepared chicken meatballs
- 1/4 cup (75g) green curry paste
- 3 1/4 cups (810ml) coconut cream
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp grated palm sugar
- 150 g sugar snap peas, trimmed
- 1 cup (80g) bean sprouts
- 1/3 cup loosely packed fresh coriander leaves
- 2/3 cup (100g) roasted unsalted cashews
- 1 fresh long green chilli, sliced thinly
- lime wedges, to serve
Steps
Thai green curry with chicken balls
- Heat half the oil in a large frying pan over high heat; cook chicken balls until browned.
- Meanwhile, heat remaining oil in a large saucepan over medium-high heat; cook paste, stirring, for 2 minutes or until fragrant. Add coconut cream, sauce, juice and sugar; bring to the boil. Reduce heat; simmer, uncovered, for 20 minutes. Add meatballs to the pan; stir in peas. Simmer, uncovered, until meatballs are cooked through and peas are tender.
- Serve curry sprinkled with sprouts, coriander leaves, nuts and chilli; accompany with wedges.