Chicken Meatballs in Red Curry

Recipe by: Magimix

Preparation : 20 min

Cooking : 1 h 40

Total time : 2 h

Rest : 0 min

Accessories :

6 people

1 kg chicken mince

2 tbsp sesame oil

2 medium eggs

50 g bread crumbs or panko crumbs

4 cloves garlic, crushed

2 tsp minced ginger

8 g of lemongrass

0.5 tsp salt

0.5 tsp white pepper

4 tsp chopped coriander

26 g vegetable oil

2 cloves garlic, crushed

2 tsp minced ginger

250 ml chicken stock

6 tsp Valcom red curry paste

800 ml coconut milk

1 tbsp fish sauce

2 tbsp of light brown sugar

2 tbsp lime juice

0.5 stalk basil leaves, torn

Associated products

COOK EXPERT

RECIPE STEPS

Mix all chicken meatball ingredients together. Place in fridge for 20-30 minutes to allow panko crumbs to absorb some of the moisture. Chicken mix can be made a day prior, place in fridge covered.

1 kg chicken mince
2 tbsp sesame oil
2 medium eggs
4 cloves garlic, crushed
8 g of lemongrass
0.5 tsp salt
0.5 tsp white pepper
4 tsp chopped coriander
50 g bread crumbs or panko crumbs

Roll chicken into tablespoon size balls. Place Cocotte on to the Cook Expert, add oil and use the program Saute at 160 degrees.

26 g vegetable oil

Sauté | 05:00 / / 160°C

Brown meatballs on all sides, you can do this in batches. Remove once browned.

For the curry sauce add the ginger and garlic. Brown for 2 minutes then add the chicken stock.

2 cloves garlic, crushed
250 ml chicken stock
2 tsp minced ginger

Sauté | 02:00 / / 140°C

Cook for 1 minute then add red curry paste.

6 tsp Valcom red curry paste

Sauté | 01:00 / / 140°C

Cook for 2 minutes, or until paste becomes fragrant.

Sauté | 02:00 / / 140°C

Add coconut milk, fish sauce, light brown sugar & lime. Place on Simmering for 1.5 hours, 105 degrees.

800 ml coconut milk
1 tbsp fish sauce
2 tbsp of light brown sugar
2 tbsp lime juice

Simmering | 01:30:00 / / 105°C

When done stir through basil leaves. Serve with steamed rice & coriander.

0.5 stalk basil leaves, torn

RECIPE BY: VANESSA CAMPBELL

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