Thai Chicken Cakes

1Tbsp Charmaine Solomon’s Thai Red Curry Paste

3 Tbsp coconut milk

500gms minced raw chicken

1 Tbsp chopped basil or Thai lime leaf

Stir Charmaine Solomon’s Thai Red Curry Paste into the coconut milk and mix it into the raw minced chicken. Add chopped basil or a few shreds of Thai lime leaf. Take tablespoons of the mix and roll into balls. Grill under a heated grill, pan fry in a heavy pan sprayed with olive oil, or heat enough oil to just cover the base of a pan and fry over moderate heat until golden all over. For a low-fat version, drop them into non-stick mini- muffin pans and bake in a moderately hot oven for 10 minutes. Serve warm or at room temperature with a sweet chilli sauce for dipping.