Chicken dumplings in yellow Thai curry with black pasta
Kogus: 4 portsjonit
Sauté spring onions in butter for 2 to 3 minutes. Add chicken stock and lemon grass and simmer for 10 minutes. Add cream, chilli, turmeric, salt and pepper. Stir well and keep warm over low heat. DUMPLINGS: Combine chicken, egg, salt, pepper and coriander in a bowl. Shape into small balls. Heat oil in a frying pan and fry chicken balls for 3 to 5 minutes on each side. To serve, place a portion of pasta with a few chicken dumplings on each of 4 plates. Ladle a little of the curry sauce around.