Name: Red chicken meatball curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Red curry; 2 teaspoon vegetable oil; 1 medium brown onion (150g), finely chopped; 2 clove garlic, crushed; 1/4 cup (75g) thai red curry paste; 500 millilitre (2 cups) coconut milk; 1/2 cup (125ml) water; 2 kaffir lime leaves; 155 gram green beans, trimmed, halved; 155 gram oyster mushrooms, halved; 1 fresh long red chilli, sliced thinly; 1/2 cup loosely packed fresh coriander leaves; Chicken meatballs; 500 gram chicken mince; 2 green onions, sliced finely; 5 centimetre piece fresh ginger (20g), grated; 1/2 cup (35g) stale breadcrumbs

Ingredients

Red curry

2 teaspoon vegetable oil

1 medium brown onion (150g), finely chopped

2 clove garlic, crushed

1/4 cup (75g) thai red curry paste

500 millilitre (2 cups) coconut milk

1/2 cup (125ml) water

2 kaffir lime leaves

155 gram green beans, trimmed, halved

155 gram oyster mushrooms, halved

1 fresh long red chilli, sliced thinly

1/2 cup loosely packed fresh coriander leaves

Chicken meatballs

500 gram chicken mince

2 green onions, sliced finely

5 centimetre piece fresh ginger (20g), grated

1/2 cup (35g) stale breadcrumbs

Method

1.Make chicken meatballs. Combine chicken, green onions, ginger and breadcrumbs in medium bowl; season. Roll rounded tablespoons of mixture into balls.

2.Heat oil in large saucepan, add onion; cook, stirring, until browned lightly. Add garlic and curry paste; stir until fragrant.

3.Add coconut milk, water, lime leaves and meatballs; simmer, uncovered for about 10 minutes or until meatballs are almost cooked through.

4.Add beans and mushrooms; simmer, covered, about 5 minutes or until vegetables are tender and meatballs are cooked through, season to taste.

5.Just before serving, sprinkle with chilli and coriander.

Women's Weekly Food