Thai Chicken Balls using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.8)
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.
