thegingerchef

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.

Ingredients
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

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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!).

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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.

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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.

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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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