Ingredients
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500
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1
-
1/4
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2
-
1
-
1/3
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-
-
-
-
-
-
-
-
Directions
Green Curry Chicken Meatballs, Nice fingerfood Yummy with sweet chilli sauce or (my favourite) a mix of soy, rice wine vinegar and chili/sesame oil , Delicious! used Recipe#382316 as a sub for the green curry paste b/c I was unable to buy it in northern Wisconsin Because the sub in had coriander or cilantro already in it I did not add more to the meatball used 1/8 cup of the paste, DS said it could have had more and DH said it was right on for spiciness I made a concoction of cocktail sauce and nonfat yogurt for the dipping sauce and enjoyed that too Thanks Just Jan for sharing Made for Ed’n 8: MAKE MY RECIPE
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Steps
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1
Done
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In a Large Bowl, Mix All Ingredients Except Oil Together Using Your (clean) Hands. |
|
2
Done
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With Damp Hands, Roll About 2 Teaspoons of Mix Into a Bowl; Place on a Large Plate, Cover and Refrigerate 30 Minutes. |
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3
Done
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Fill a Wok or Saucepan 1/3 Full With Oil: Heat Over Medium Heat Until Hot. |
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4
Done
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Cook Chicken Balls 4-5 Minutes or Until Golden and Cooked Through. |
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5
Done
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Drain on Kitchen Paper. |
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6
Done
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Allow the Oil to Come Back to Temperature Before Continuing With Another Batch. |
