Tuesday, 23 October 2012

Mini Thai Chicken Puddings

I enjoy making these spicy little nibbles .  The recipe makes heaps so they are real crowd pleasers.
It can be hard to find fresh kaffir lime leaves. If unable to buy them I'd add a little grated lemon rind instead. Not quite the same but still very tasty.

Makes 30


2 stalks of lemongrass, white part only
2 Kaffir Lime leaves
2 cloves of garlic peeled
1 small red chili ( deseeded)
1 red capsicum chopped
1 tbsp Thai red curry paste
2 tbsp fish sauce
200 ml light coconut cream
500 gm chicken mince
Salt and Pepper to season

You will need an extra kaffir lime leaf, a little coconut cream and chili if you want to decorate the top of each little pudding.


Put lemon grass, Kaffir lime leaves, garlic and red chili in a blender or food processor, and blend until it is a paste. Add the chopped red capsicums and process until very smooth.

Now add Thai red curry paste, fish sauce, salt and pepper. With processor running add 200 ml of coconut cream.

Add the chicken mince to the paste  and blend until combined. Remove from the processor and spoon into lightly oiled mini muffin tins.

Dot each little pudding with a dot of coconut cream and  some finely-chopped kaffir lime leaf and chili. Bake at 180 degree Celsius for seven to nine minutes until the chicken is well cooked.

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