0 items

No products in the basket.

Thai chicken balls with sweet chilli dip


Makes 12 balls

  • 500g chicken thigh, minced
  • 2 garlic cloves, crushed
  • Small piece ginger, grated
  • 1 chilli, finely chopped
  • 2 kaffir lime leaves, finely chopped
  • 2 tsp ground coriander
  • small bunch coriander stalks,chopped (reserve leaves)
  • 50g breadcrumbs
  • sweet chilli sauce to serve


1. Combine all the ingredients, season with salt and pepper. You can test for taste by making a small flat patty and frying until cooked. Taste and adjust the seasoning.
2. Roll the mix into even bitesize balls and refrigerate for a couple of hours to firm up.
3. Fry the chicken balls lightly, until golden brown and cooked through.
4. Serve with reserved coriander leaves and sweet chilli sauce.