Chicken Ball Curry

Chicken Ball Curry Ingredients

Chicken balls500 gr ground chicken thigh3 garlic cloves, minced1/3 cup chopped scallions1/3 cup panko breadcrumbs1 egg1 tbsp fish sauce1 tbsp soy sauce1/2 tsp pepper1/2 tsp chicken powder1 tbsp sugar1/4 cup water2 tbsp vegetable oil

Curry

200 ml coconut cream2 cups chicken broth3 medium carrot – cut into bite size pieces10 kaffir lime leaves1/2 tsp white pepper2-3 tbsp palm sugar (or brown)2 tbsp fish sauce1 tbsp lime juice3 tbsp vegetable oil

Spices To Paste

100 gr long Chili2 stalk lemongrass, take only white parts6 garlic cloves10 small shallotsA thumb size galangal3-4 coriander/cilantro roots1 tbsp shrimp paste1 tsp ground coriander1/2 tsp ground cumin1 tbsp oil3 Water

Garnish (Optional)

Sliced chilliFresh coriander / cilantro leaves

Steps To Make

Chicken balls1. Combine all chicken balls ingredients in a bowl (except oil) mix well2. Form the chicken mixture into small balls3. Heat oil in a pan, pan sear balls over high heat in batches for 1 min on each sides4. Remove and set asideCurry1. Blend all spices for paste ingredients in a food processor until smooth and pasty2. Heat oil in a pan, add curry paste and kaffir lime leaves saute until darken in color for 3-5 mins3. Add chicken broth, bring it to a boil. Add carrot and cover. Simmer over low heat until the carrot is tender4. Add coconut cream and the remaining curry ingredients (except lime juice) and chicken balls. Cover and simmer for 5-10mins5. Lastly add lime juice. Off the heat6. serve it with steam rice and omelette egg. Garnish with cilantro and chilies