Marion’s Kitchen Thai Red Curry, which includes:
THAI RED CURRY PASTE
DRIED THAI HERBS & CHILI
500g (about 1 lb) chicken mince
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)
To make the meatballs combine chicken, egg, garlic, spring onion, coriander, breadcrumbs and salt. Form into small meatballs.
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.
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.
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.
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.
Panko breadcrumbs are Japanese-style breadcrumbs that are light, fluffy and incredibly crisp. Substitute any breadcrumbs you might have handy.