Name: Fragrant Chicken Balls and Roast Aubergine Green Curry
Cook time: 2 h 25 min
Yield: 4-5
Ingredients: FOR THE CHICKEN BALLS; 500g minced (ground) chicken; 30g fresh ginger, peeled and minced; 2 garlic cloves, peeled and minced; 2 makrut lime leaves, very finely chopped; Zest of 1 lime; 1tbsp fish sauce; 2tsp caster sugar; 1tsp light soy sauce; 1 large egg; 60g panko breadcrumbs; 1tbsp neutral cooking oil; FOR THE REST; 2 aubergines (around 600g), cut into 2-3cm cubes; Scant ¼tsp fine salt; 1tbsp neutral cooking oil; 1 x 400g can coconut milk (>60% coconut extract); 2tbsp Thai green curry paste (40g); 25g Thai basil leaves; 1tsp ground turmeric; 300ml chicken stock or vegetable stock; 1½tbsp caster sugar; 1tbsp fish sauce, plus more if needed; 2 makrut lime leaves, finely sliced; 2-3 bird’s eye chillies (optional); 125g Tenderstem broccoli tips; TO SERVE; Jasmine rice, glutinous rice or rice noodles

VMG Recipes