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.

Thai Red Curry Paste

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.