Thai Green Curry Chicken Balls Recipe Recipe

Thai Green Curry Chicken Balls Recipe

Proudly supported by Print recipe In need of some healthy dinner inspo? Emilie Brabon-Hames and Chief Brabon have got you well and truly covered in their new book 8 Weeks to Wow – the ultimate guide to transforming your life (and body) through fitness and food.   This Thai Green Curry Chicken Balls recipe is one […]

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In need of some healthy dinner inspo? Emilie Brabon-Hames and Chief Brabon have got you well and truly covered in their new book 8 Weeks to Wow – the ultimate guide to transforming your life (and body) through fitness and food.  

This Thai Green Curry Chicken Balls recipe is one of the many delish options in the book, which you can purchase at any good book store!

Images and text from 8 Weeks to Wow by Emilie Brabon-Hames and Chief Brabon, Murdoch Books, RRP $29.99. Photography by Jeremy Simons.

Ingredients

300 g skinless chicken thigh fillets

80 g English spinach

1 onion, diced

1 long fresh green chilli, chopped

2 teaspoons grated fresh ginger

20 g coriander leaves and stems

1 egg white

1 teaspoon ground black pepper

1 teaspoon chilli flakes

1 teaspoon ground coriander

1 teaspoon ground cumin

sprinkle of ground turmeric

sprinkle of ground paprika

lime wedges, for serving

Method

  1. Chop the chicken in a food processor. Add the remaining ingredients and pulse until the mixture forms a paste.

  2. Heat a non-stick frying pan over medium–high heat. Drop heaped teaspoons of the chicken mixture into the pan and fry in batches for about 5 minutes or until cooked through and golden brown. 

  3. Serve hot or cold with lime wedges for squeezing over.

8 weeks to wow

8 Weeks to Wow

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