While lots of purists would scoff at the idea of using Thai curry pastes from the supermarket, I think they’re one of the most brilliant ingredients. They add a huge flavour punch from a little jar that sits in the pantry waiting patiently for you to use it. Just keep an eye out for curry pastes that aren’t loaded with sugar. There’s a big difference between the different brands in my supermarket so it’s worth while having a little comparison next time you’re shopping.
enough for 2
takes: 15 minutes
450g (1lb) minced (ground) chicken
2-3 tablespoons Thai red curry paste
2 kaffir lime leaves or zest of 1 lime
1-2 limes, to serve
1 bunch each mint and coriander (cilantro), to serve
1. Combine chicken mince, curry paste and lime leaves or zest in a medium bowl. Roll the mixture into golf ball sized balls.
2. Heat a little oil in a large frying pan. Cook chicken balls on a medium heat for 3-5 minutes each side, or until well browned and just cooked through.
3. Serve hot chicken balls with herbs and fresh lime on the side.
Variations
pantry-friendly – serve with steamed frozen veg + roast cashews. lime = rice vinegar. skip lime leaves or use frozen.
no thai curry paste – Substitute 2-3 teaspoons curry powder. Or try to make your own.
vegetarian / vegan – whizz drained firm tofu or chickpeas in the food processor until smooth. Add curry paste and lime leaves or zest and continue as per the recipe.
more substantial (carb lovers) – serve with steamed rice or cooked rice noodles.
more substantial (low carb) – serve with cashews and/or avocado.
more veg – serve on a bed of raw grated caulflower (cauliflower rice). You might like to add chopped raw green beans, red capsicum (bell peppers) or shelled peas to your chicken mince. You could also add salad leaves or bean sprouts to the side salad.
different curry paste – thai green or yellow curry pastes would be lovely. Also consider any Indian curry pastes (and change the name accordingly).
pescetarian – use chopped salmon or white fish fillets for amazing Thai fish cakes.
Waste Avoidance Strategy
minced (ground) chicken – freeze it.
Thai red curry paste – keep it in the pantry.
kaffir lime leaves – I keep mine in a ziplock bag in the freezer.
lime – will keep in a plastic bag in the fridge for months.
mint and coriander (cilantro) – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal.