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Thai Chicken Balls



48 piece(s)

  • 500 grams chicken breast, large pieces
  • 400 grams coconut cream, large tin
  • 1 bunch coriander, stems & leaves
  • 2 cloves garlic, peeled
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons Self Raising Flour

Recipe's preparation

  1. 1. Preheat oven to 180 degrees & lightly spray mini muffin tins (48 holes)

  2. 2. Chop coriander 10 sec/speed 8. Leave in bowl

  3. 3. Add chicken breast to coriander in bowl. Blitz 15-20 sec/speed 8. leave in bowl.

  4. 4. Add remaining ingredients and blitz 20 sec/speed 8. It should be a slightly wet, blob-able consistency.

  5. 5. Put heaped teaspoons of mixture into greased mini muffin holes and cook for 15-20 minutes, until lightly browned. Let sit for 5 minutes then turn out.


Accessories you need



I use two 24 hole mini muffin trays.

Gluten free self raising flour is an excellebt sub

I have made it with turkey mince - not as good.

I have made it with chicken/turkey mince - means you can cut out Step 2

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