Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see countdown.co.nz
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Ingredients
Pantry items
Method
1.Using a food processor, process chicken with egg white into a smooth paste. It should ball together in the processor. Shape meat mixture into small golf-ball-size meatballs and set aside.
2.Heat a wok on medium heat for 4 minutes. Add coconut cream and cook until an oil sheen comes to the surface. Stir occasionally to combine, then add the green curry paste. Cook until the room smells fragrant.
3.Add all but 50ml of the coconut milk and combine. Add in the chicken meatballs, beans, fish sauce, sugar and stir. Cook for 10 minutes then add peas and continue to cook for a further 5 minutes until the chicken is cooked through.
4.To serve, top the curry with a few basil leaves, a drizzle of coconut milk and red chillies.
