Ingredients
Marion’s Kitchen Thai Red Curry, which includes:
THAI RED CURRY PASTE
COCONUT MILK
DRIED THAI HERBS & CHILI
BAMBOO SHOOTS
500g (about 1 lb) chicken mince
1 egg
2 garlic cloves, finely chopped
¼ cup finely sliced spring onion (scallions)
¼ cup finely chopped coriander (cilantro)
½ cup panko breadcrumbs*
2 tsp sea salt
2 tbsp oil
100g (about 4 oz) snow peas, trimmed, finely sliced
1 cup basil
finely sliced long red chilli to serve (optional)
Instructions
STEP 1
To make the meatballs combine chicken, egg, garlic, spring onion, coriander, breadcrumbs and salt. Form into small meatballs.
STEP 2
Heat 1 tbsp oil in a large frying pan over medium heat and cook meatballs for 2-3 minutes or until golden brown. Remove from heat.
STEP 3
Heat the remaining 1 tbsp oil in a clean saucepan over medium heat. Add the THAI RED CURRY PASTE and cook for about a minute or until it starts to smell yummy.
STEP 4
Pour in the creamy COCONUT MILK and 1 cup of water. Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Wait for the curry to start simmering again.
STEP 5
Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the meatballs and snow peas. Simmer for 5 minutes or until chicken meatballs are cooked through. Serve topped with basil and red chilli if using.
NOTES:
Panko breadcrumbs are Japanese-style breadcrumbs that are light, fluffy and incredibly crisp. Substitute any breadcrumbs you might have handy.