Gimme red!

Kandla Nijhowne

In Thai cuisine a great deal of attention is paid to texture, fineness and balance of flavours. Their dishes are reasonably close to our own cuisine which explains how they are so popular with us. The essential aroma comes from lemon grass, kafir lime leaves, chilies, coconut and lime. Make this enticing bowlful of meatballs for your family and friends. They shall be a perennial hit!

• 450-500 gm minced chicken
• 2 1/2 tbsp grated ginger
• 6 cloves garlic (minced)
• 5 spring onions (separately slice green shoots and bulbs)
• 3/4 cup breadcrumbs
• 3 tbsp red curry paste
• 2 1/2 cups thick coconut milk
• 5-6 fleshy bok choy leaves cut into chunks
• 1/2 cup chopped cilantro leaves (hara dhania)
• 1 lime
• Salt to taste
• 2-3 tbsp oil

Method

• Use a deep bowl to combine the mince, chopped white onion, crumbs, salt and half of the ginger and garlic.
• Mix well and shape into medium-sized balls (15-16).
• Heat a little oil in a pan, lower the meatballs into it, fry gently till brown, then drain.
• Add remaining oil to the pan and sauté the ginger and garlic.
• Add red curry paste along with some salt and stir till fragrant, followed by coconut milk.
• Blend the components together then add bok choy and meat balls.
• Add a cup of water and simmer till the bok choy is wilted and the meatballs are cooked through (5-6 minutes).
• Lastly stir in the onion greens and turn off the heat.
• Check seasoning and serve with steaming hot jasmine rice, accompanied by wedges of lime.

Note: Pork or mutton mince works equally well for this recipe. Add only half a cup of breadcrumbs at first. Scatter more only if the mixture is not firm enough to shape. Do not allow the curry to boil vigorously at any point. The coconut milk can split.

(Nijhowne is a Chandigarh-based culinary expert)