Chicken dumplings in yellow Thai curry with black pasta

Recipe from: 1/20/1999 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • 2
    spring onions, thinly sliced
  • 50
    g
    butter
  • 300
    ml
    chicken stock
  • 10
    ml
    chopped lemon grass
  • 250
    ml
    cream
  • 1
    chilli, chopped
  • 5
    ml
    turmeric
  • salt and milled pepper
  • 170
    g
    black pasta, cooked al dente
  • DUMPLINGS
  • 4
    chicken breasts, boned and minced
  • 1
    egg, beaten
  • salt and milled pepper
  • 30
    ml
    chopped coriander
  • olive oil for shallow frying
 

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.
 

Read more on: poultry  |  shallow-fry
 

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