Name: Chicken dumplings in yellow Thai curry with black pasta
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2.00 spring onions sliced; 50.00 g butter; 300.00 ml stock chicken; 10.00 ml lemongrass fresh, chopped; 250.00 ml cream; 1.00 fresh chillies chopped; 5.00 ml turmeric; salt and freshly ground black pepper; 170.00 g pasta cooked; 4.00 chicken breast fillets minced; 1.00 eggs beaten; salt and freshly ground black pepper; 30.00 ml fresh coriander chopped; olive oil for shallow frying

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Ingredients (14)

2.00	spring onions — sliced
50.00 g	butter
300.00 ml	stock — chicken
10.00 ml	lemongrass — fresh, chopped
250.00 ml	cream
1.00	fresh chillies — chopped
5.00 ml	turmeric
	salt and freshly ground black pepper
170.00 g	pasta — cooked

DUMPLINGS

4.00	chicken breast fillets — minced
1.00	eggs — beaten
	salt and freshly ground black pepper
30.00 ml	fresh coriander — chopped
	olive oil — for shallow frying

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Method:

Sauté spring onions in butter for 2 to 3 minutes. Add chicken stock and lemon grass and simmer for 10 minutes.
Add cream, chilli, turmeric, salt and pepper. Stir well and keep warm over low heat.
DUMPLINGS: Combine chicken, egg, salt, pepper and coriander in a bowl. Shape into small balls.
Heat oil in a frying pan and fry chicken balls for 3 to 5 minutes on each side.
To serve, place a portion of pasta with a few chicken dumplings on each of 4 plates. Ladle a little of the curry sauce around.