- 400g button, cup or flat mushrooms
- 3 tbs vegetable oil
- 1 bunch coriander
- 3 green onions (shallots), roughly chopped
- 400g chicken mince
- 2 tbs Thai red curry paste
- 1 egg, beaten
- 1 cup fresh breadcrumbs
- Vegetable oil, for cooking
- Iceberg lettuce leaves, sweet chilli sauce & lime wedges, to serve
| - Finely chop mushrooms by hand or alternatively, pulse in a food processor to finely chop
- Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain any excess moisture and transfer mushrooms to a bowl. Wipe pan clean
- Clean and cut two roots from coriander. Place roots into a food processor, add green onions and 1 cup coriander leaves. Pulse until finely chopped. Add coriander mixture, mince, curry paste, egg and breadcrumbs to mushrooms Mix until well combined. Shape 1 tbs of mixture into balls with damp hands. Place onto a tray, cover and refrigerate for 1 hour if time permits (this helps hold meatballs together when cooking)
- Heat remaining oil in a large non-stick frying pan over medium heat. Cook meatballs, in batches, shaking pan often, for 8-10 minutes or until just cooked through. Serve with lettuce leaves, sweet chilli sauce and lime wedges
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