Kristen Pavez - Asian Chicken and Quinoa Balls Recipe

Ingredients

1 brown onion;

1 clove garlic;

20g Ginger;

1 cup of cooked Quinoa;

1 carrot;

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.

Method;

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!