Curried Chicken Meatballs with Leek
Season the ground chicken with salt and pepper, shape into meatballs and fry them in butter or olive oil until browned. Meanwhile, slice the leek into rings and set some of the green leaves aside for the garnish.
Remove the meatballs from the pan; they don’t need to be cooked through, just browned.
Don’t pour off the drippings and fat unless it’s burnt. Put the leek into the pan, add a generous splash of water and cover the pan. Sauté the leek for about 6 minutes until tender.
Stir in the coconut milk and 2 tablespoons of green curry paste. Season with salt and pepper, then add the meatballs. Simmer until the meatballs are cooked through.
Serve in a deep dish and garnish with some finely chopped leek greens.
TIP: GREEN CURRY PASTE
Always be careful with curry paste. Taste the curry first to see how spicy it is; you can always add more to taste.
- 10½ oz. (300 g) ground chicken
- 2 tbsp green curry paste (see tip)
- 1 fl. oz. (200 ml) coconut milk
- 2 leeks