Serves - makes 15-18 curry balls
Preparation: 40 mins | Cooking: 5 mins

Ingredients:
600g chicken mince
1/3 cup Spencers Thai green curry paste
1/3 cup Anchor breadcrumbs
1 egg, lightly beaten
1 small brown onion
¼ cup coriander
½ cup vegetable oil, for frying

Dipping sauce:

2 tbsp soy sauce
1 tsp sesame oil
1 tsp mirin
Chopped coriander

1. Place mince, curry paste, breadcrumbs and egg into a large mixing bowl.
2. Process onion and coriander in a food processor until finely chopped and add to chicken mix.
3. Using clean hand mix together until well combined and then roll teaspoonful sized balls.
4. Heat oil in a large frying pan and cook for 3-4 minutes or until golden brown and cooked through, cook in batches to avoid overcrowding the pan.
5. To make dressing, mix all ingredients in a small bowl and serve with chicken balls.