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Main Ingredients | Chicken meatballs, Chicken mince |
Cuisine | Thai |
Course | Main Course Chicken |
Prep Time | 21-25 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Chicken Meatballs in Thai Peanut Sauce
- Chicken meatballs
- 300 grams Chicken mince
- 1/2 tablespoon Red chilli flakes
- to taste Black peppercorns crushed
- to taste Salt
- 2 tablespoons Fresh coriander leaves chopepd
- 2 tablespoons Spring onion greens chopped
- 1 tablespoon Thai red curry paste
- 1 Egg
- for coating Dried breadcrumbs
- to deep fry Oil
- Thai peanut sauce
- 1 tablespoon Thai red curry paste
- 3 tablespoons Peanut butter
- 2 tablespoons Oil
- 4-5 Garlic cloves finely chopped
- 1/2 cup Coconut milk
- 1 teaspoon Oyster sauce
- 1/2 tablespoon Brown sugar
- 1 tablespoon Honey
- to taste Salt
- 2 tablespoons Spring onion greens chopped
- to serve Steamed rice
Method
- To make the chicken meat balls, take chicken mince in a large bowl, add red chilli flakes, crushed black peppercorns, salt, coriander leaves, spring onion greens, red curry paste and break in the egg. Mix well.
- Spread breadcrumbs on a plate. Divide the chicken mixture into equal portions and shape them into balls, roll them in the breadcrumbs and keep them on a plate.
- Heat sufficient oil in a kadai, gently slide the chicken balls and deep-fry till golden and crisp. Drain on absorbent paper and set aside.
- To make peanut sauce, heat oil in a non-stick pan, add garlic and sauté till golden brown. Add peanut butter and mix till it melts.
- Add coconut milk, mix well and cook for 1-2 minutes. Add 1 cup of water, mix well. Add red curry paste, oyster sauce, brown sugar and honey and mix well.
- Adjust salt and mix well. Add chopped spring onion greens and mix well. Cook for 1 minute.
- Add the chicken meatballs and mix well. Cook for 1-2 minutes and take it off the heat.
- Pour over steamed rice in a bowl and serve hot.
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