Kristen Pavez - Asian Chicken and Quinoa Balls Recipe
1 brown onion;
1 clove garlic;
1 cup of cooked Quinoa;
3 Chicken Thighs (free-range) chopped into 3 pieces;
2 TBSP of Red or Green Curry Paste;
1 TBSP Red Boat Fish Sauce;
1 TBSP Tamari;
1 tsp coconut sugar;
1 Handful of coriander;
1/2 Lemon or Lime (juice only);
20g fresh chilli.
Preheat oven to 180 Degrees or a fry pan;- line a baking tray with baking paper;
Place Garlic, ginger, chilli, onion & carrot into Thermomix or Food Processor & chop on speed 6 for 5 seconds.
Add remaining ingredients & Pulse on Turbo 3 times until mixture is combined & chicken resembles mince;
Using a Tablespoon, roll mixture into Balls & bake for approximately 15 minutes.
If pan-frying, fry on both sides until golden serve with your favorite sauce- I like to serve them with a Nuoc Jim Sauce or Chilli Sauce.
These freeze well, cook them & place in an air-tight container in the freezer.
I like to serve them with a simple Asian Slaw & eat immediately!