Recipes from My Kitchen

Chicken Dumplings in Green Curry (also known as “YUM!!”)

So, nothing like making dinner at 8:30 at night – but I would like to think this one is worth it.  But it was not without effort – I went to the grocery store, got everything I needed for the week (minus one thing…I forgot), and the one thing I forgot turned into the main ingredient for dinner.  Oops.  Couple that with some other things I needed and back out I go!!

A few years ago I bought some cookbooks at the store – they were in the “el cheapo” section of the store and I got them for $2-3 each.  One issue – they’re European, so sometimes I have to do some conversions – nothing major 🙂  Tonight I tried (from the Asian book) Chicken Dumplings in Green Curry.  Wow.  It could use a little more…oomph (salt?) …but so easy to make and so very tasty.

1 lb. minced/ground chicken
3 spring onions, finely chopped
2 Tbsp cilantro leaves
1 lemongrass stem, white part only, finely sliced
3 Tbsp fish sauce
1 tsp chicken bouillon powder
1.5 C jasmine rice (cooked)
1 egg, plus 1 egg white
2 tsp oil
2 Tbsp Thai green curry sauce
2 cans coconut milk
4 fresh lime leaves
2 handfuls basil leaves
1 Tbsp lemon juice



I didn’t have any ground chicken, so I thawed out some chicken breasts I already had and ran them through a few rounds on the food processor – works perfectly.  Mix the chicken, onions, cilantro, lemongrass (oops, didn’t have any), 2 Tbsp of the fish sauce (nope, didn’t have that either – that probably would have enhanced the flavor I was missing), bouillon powder, and some pepper in a bowl until well combined (use your hands!).



In another bowl, use a hand mixer to combine the egg and egg white (I used egg whites in a container, since I had them; I think they worked out fine).  Beat until thick and creamy then fold into the chicken mixture.  When I did this, it looked almost too runny, but eventually combined well.  Take Tablespoon-sized portions of the chicken mixture and roll into a ball and place on a cookie sheet (might want to flour your hands).  Chill in the fridge for 2-3 hours (or in the freezer for about 25 minutes) until the rolls are firm.



Heat the oil in a pan and add the curry paste.  You *will* want to lick the spoon after getting the paste out of the jar – wow, that is incredible flavor.  Stir over medium heat, but be careful – like anchovies, this will pop out when it gets hot, and will splatter everywhere.  Gradually add in the coconut milk (I only used one of the 2 cans) then reduce heat.


Add the lime leaves (nope, didn’t have those either, but no big deal, since the flavor was in the curry paste), and the chicken dumplings, and simmer for 25-30 minutes, flipping halfway through.  Stir in the basil leaves and the lemon juice – serve (with rice if you have extra!!).


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