Thai chicken meatballs
These Thai chicken meatballs are downright addictive. With perfectly balanced flavours, these come together in no time. Even if you don't have red curry paste in your pantry, neither the time to make some, you can still make these Thai-style chicken fritters in a jiffy.
Servings 10 pieces
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
Ingredients
- 250 gms Minced Chicken
- 2 Shallots alternate would be Onions
- 6 Cloves of Garlic
- Galanghal alternate would be Ginger
- 1 inch Lemongrass
- Salt & Pepper As per taste
- 1 tbsp Soy Sauce
- 1 tsp Fish Sauce
- 2 nos. Green Chili
- Fresh Coriander Leaves As per taste
Instructions
- Thaw your minced chicken so that it is soft and juicy. Prep the ingredients by chopping the shallots, garlic, galanghal or ginger, green chilli and fresh coriander leaves. Chop them as finely as you can and then add them to your minced chicken250 gms Minced Chicken, 2 Shallots, 6 Cloves of Garlic, Galanghal, 2 nos. Green Chili, Fresh Coriander Leaves
- Take a small piece of lemongrass and place it on your chopping board. Now pound on it using the handle of your knife. Basically this process releases the essential oil of the lemongrass stalk. Now, finely chop it and add it to the chicken1 inch Lemongrass
- Season the chicken mix with salt, pepper and the sauces. Now mix everything together using your fingers, it will be sticky mix.Salt & Pepper, 1 tbsp Soy Sauce, 1 tsp Fish Sauce
- Heat a skillet and brush some oil on it. You can also use an Aebleskiver Pan or Appe Pan as well here
- Wet your palms and divide the chicken mix into smaller portions. Pat them into a cutlet shape and place them on the skillet or pan. Cook them on low-medium heat so that it gets cooked till the centre. Turn them over and let them get a golden-brown char on each sides.
- Serve hot with some chutney. Our preference is Mint Coriander Green Chutney.