Green curry with chicken and prawn meatballs by Adam Liaw
This was created exclusively for Brown Brothers to match the 1889 Pinot Grigio.
500g chicken thigh fillets, or chicken mince
300g raw prawn meat
2 spring onions, sliced
½ tsp salt
1 tbsp vegetable oil
2 tbsp green curry paste, or adjust to your taste
400ml coconut milk
½ cup shredded bamboo shoots, drained
2 kaffir lime leaves, plus extra shredded to garnish
1 small eggplant, sliced (or 1 cup mixed Thai eggplants)
1 zucchini, sliced
1 large red chilli, thickly sliced
1 large green chilli, thickly sliced
1 tbsp palm sugar
1 tbsp fish sauce
½ cup picked coriander leaves (loosely packed)
½ cup picked thai basil leaves (loosely packed)
lime wedges, to serve
- Chop the chicken, prawn meat, spring onion and salt together to create a coarse paste. With wet hands form the mixture into golf ball-sized balls and chill in the fridge until ready to cook. Bring a large saucepan of water to a simmer and add the balls in batches, poaching for about 5 minutes until the balls float the the surface. Remove the balls and drain, reserving the poaching liquid.
- Heat a wok or large saucepan over medium heat. Add the oil, then add about 2 tbsp of the green curry paste (you may need to use less or more depending on your paste) and stir-fry for around 1 minute until fragrant. Add the coconut milk, and about 2 cups of the meatball poaching liquid. Bring to a simmer, then add the eggplant, zucchini, chillies, bamboo shoots, whole lime leaves, and meatballs. Bring to a simmer and add the palm sugar and fish sauce to season. Simmer for 6-8 minutes until the vegetables are tender. Serve with the basil and coriander leaves and a few shredded lime leaves.