Ingredients
2kg minced chicken
1 onion
5–6 snake beans, topped and tailed and chopped
2–3 cloves garlic, crushed
¼ bunch coriander leaves, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons good quality curry powder
1–1¼ cups of rice flour
Method
In a blender, blend the onion, garlic, snake beans, fresh coriander and a little water. Pour into a bowl with the chicken mince, dried spices and rice flour.
With very wet hands, shape into small balls adding extra flour if needed. Pan fry lightly until parcooked and drain on paper towel. Cool.
In a pot, add one jar of Under The Pickle Tree Green Curry Paste and 1 litre of coconut cream. Poach 20–25 chicken balls in the curry sauce adding ½ cup of water. Add some strips of thinly sliced zucchini and some extra chopped snake beans. Cook gently for 10–15 minutes.
This is a soupy curry best eaten with rice or some laksa style noodles.
Author
Kelly Meredith
Panton Hill