Thai Chicken Curry Meatballs

Ingredients

• 1 kg chicken mince
• 2 Cups fresh breadcrumbs
• 2 Tablespoons Soy Sauce
• 4 Cloves Garlic
• 1 Shallot
• 1 teaspoon turmeric powder
• 400 ml coconut cream
• 2 tablespoons fish sauce
• 1/2 cup coriander roughly chopped
• 1/2 cup oyster sauce
• 2 teaspoons Valcom panaeng curry paste
• dash of white pepper
• teaspoon of sesame oil
• 1 long red chilli finely diced seeds removed
• 2 Tablespoon Sweet chili sauce - for dipping sauce
• 6 Tablespoon Soy sauce - extra for dipping sauce
• 1 Tablespoon Rice Wine vinegar - for dipping sauce
• 1/2 tsp fish sauce - extra for dipping sauce
• 2 tsp sesame oil - extra for dipping sauce
• 2 tsp castor sugar - for dipping sauce

Method

1. Preheat oven to 175 degrees. Crush garlic, Dice shallot finely.Process 2 cups of fresh breadcrumbs in food processor.Combine all ingredients in large bowl and mix well.
2. To make sauce combine sweet chilli sauce, sesame oil, soy, rice wine vinegar, fish sauce, castor sugar and finely grated garlic together and mix well. Set aside.
3. Grease with cooking spray two silicon cupcake trays and spoon mixture in util level but not overflowing.Bake until slightly golden brown on top. Approx 10 minsServe with steamed jasmine rice and a side of Asian greens or salad and dipping sauce.Garnish with fresh herbs and chili.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE PANAENG