Directions

To Make

1. Combine chicken mince with panko breadcrumbs, minced ginger, spring onion, sweet chilli sauce & minced garlic.
2. Form into 3cm sized balls then panfry over medium heat until browned on all sides.
3. Remove meatballs from pan and add Valcom Yellow Curry Paste, yellow capsicum and kaffir lime leaves.
4. Add coconut milk & simmer 5 minutes before adding browned chicken meatballs. Simmer over low heat for an additional 15 minutes.
5. Serve Thai chicken meatballs in a bowl with steamed noodles or rice. Top with additional fresh coriander, finely sliced kaffir lime leaves, sliced chilli a few sprigs of fresh mint, crispy shallots & sliced cucumber