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Prep Time:

40 Minutes

Cook Time:

5 Minutes


Makes 15-18

About the Recipe



600g chicken mince

1/3 cup Spencers Thai green 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 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon 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 dipping sauce, mix all ingredients in a small bowl and serve with chicken balls.

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