Thai Chicken Balls using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.9)
Preparation time
17 min
Total time
29 min
Servings
4
Calories / Serving
101 Cals
Difficulty
Easy
Dive into a culinary adventure with these Thai chicken meatballs, a delightful fusion of flavors that will transport your taste buds straight to the bustling streets of Bangkok! Made with tender chicken cutlets and a vibrant mix of red curry paste, fresh coriander, and coconut milk, these meatballs are like a tropical vacation on your plate. Fun fact: meatballs have been around for centuries, with variations found in cuisines all over the world, but the Thai twist adds a zing that’s hard to resist. Serve them with a side of jasmine rice or a refreshing cucumber salad, and you’ll have a dish that’s not only delicious but also a conversation starter at dinner parties!
Ingredients
- 500 g Chicken breast
- 2 Cloves of garlic
- 100 g Red pepper
- 50 g Fresh coriander
- 30 g Breadcrumb
- 1 Egg
- 2 Tablespoon(s) Red curry paste
- 1 Tablespoon(s) Oyster sauce
- 1 Tablespoon(s) Nuoc-mâm sauce
- 2 Limes
- 20 g Olive oil
Steps
Chicken and herbs mix
- Add 500 g of chicken breast, 2 cloves of garlic in the food processor bowl.
- Deseed, cut in pieces, and add 100 g of red pepper in the food processor bowl.
- Add 50 g of fresh coriander in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 30 g of breadcrumb, 1 egg, 2 tablespoon(s) of red curry paste, 1 tablespoon(s) of oyster sauce, 1 tablespoon(s) of nuoc-mâm sauce in the food processor bowl.
- Add 1 lime in the form a plate.
- Add 1 lime with the plate.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a bowl.
- Shape the mixture into small, equal-sized balls with your hands.
Cooking
- Cook in the oven with an oil base during 10min.
- Add 20 g of olive oil in a frypan.
- Add the Chicken balls to the skillet and cook, turning occasionally, until they are golden brown and cooked through, about 10-15 minutes. Ensure the internal temperature reaches 74°C (165°F).
Serving
- Serve Hot.
- Garnish with extra Fresh Coriander and a Lime wedge, if desired.
