•   2 fresh chicken breast

•   1 lime juice

•   3 x spring onions

•   Handful coriander

•   1 x TSP chili seed

•   1 x TSP galangal or fresh ginger

•   2 x TSP soy sauce

•   2 x TSP fish sauce

•   2 x TSP crushed garlic

•   Pinch Salt and Pepper


Put two chopped chicken breast into a food processor. Squeeze one lime juice into it to give it a citrus flavor, add your chopped spring onions, also your coriander, chili seed, galangal or fresh ginger, soy sauce, fish sauce and fresh garlic. Seasoning with a pinch of salt and pepper, then blend. Transfer that to a bowl, add two slices of bread crumbs and stir together. Mold the mixture into small balls, place on a damp pan and put into the fridge for 15-20 minutes to firm up. Add oil to a hot pan, add your chicken balls and cook lightly, add one can of coconut milk one large teaspoon of red Thai curry paste, one lemon grass, kaffir leaves and small chili.

Cook for 15-20 minutes, while it cooks to get your rice and crisp onions, stir your chicken balls a bit, put the lid on and cook for 20 minutes on medium heat.



•    ¼ Red Cabbage

•    ¼ White Cabbage

•    1 x Carrot

•    1 TBSP Sesame Oil

•    1 TSP Wine Vinegar

•    ½ Lemon Juice

•    2 TSP Sesame Seeds

•    Bunch Coriander

•    2 TBSP Plain Yogurt


Asian Slaw

Put your shredded red cabbage, white cabbage, carrot, 1 Tbsp sesame oil, 1Tbsp of Japanese wine vinegar, ½ Lemon Juice, 2 Tbsp of the sesame seed, little coriander, two large Tbsp of plain yogurt and stir together.

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