Quick & Easy

Thai green curry with chicken balls

Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can't find them, roll chicken patties into balls.
green curry with chicken meatballs



1.Heat half the oil in a large frying pan over high heat; cook chicken balls until browned.
2.Meanwhile, heat remaining oil in a large saucepan over medium-high heat; cook paste, stirring, for 2 minutes or until fragrant. Add coconut cream, sauce, juice and sugar; bring to the boil. Reduce heat; simmer, uncovered, for 20 minutes. Add meatballs to the pan; stir in peas. Simmer, uncovered, until meatballs are cooked through and peas are tender.
3.Serve curry sprinkled with sprouts, coriander leaves, nuts and chilli; accompany with wedges.

If you find it too hot, add a little extra coconut cream or chicken stock to reduce the heat.


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