thai chicken cakes
Stir 1 tablespoon Charmaine Solomon’s Thai Red Curry Paste into 3 tablespoons coconut milk and mix into 500g raw minced chicken. Add a tablespoon chopped basil or a few shreds of Thai lime leaf. Take tablespoons of mix and roll into balls. Grill under a heated griller, pan fry in a heavy pan sprayed with olive oil, or heat enough oil to just over 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.
Equally delicious with seafood, poultry or meat, this Thai curry redolent of galangal, lemongrass, coriander root and kaffir lime, is medium hot. Try it as a curry of duck with lychee and fresh pineapple.