There's something oddly satisfying about whizzing up a couple of chicken breasts in the food processor. The progression of textures from whole breast to chunks to mush; the sense that you're doing something a little taboo with what were perfectly fine cuts of meat in turning them to a thick paste; then the final scooping of the aromatic mixture, only possible with your hands, and shaping them into the quasi-ball shapes, just on the verge of not holding together but somehow doing just enough.
Good flavours in this meal, strong, fresh and Thai. A nice reminder that a peeled carrot salad is a very pleasing, crunchy thing. The balls an odd texture, a little like chicken mousse, but get past this minor hurdle and they are a fine thing. Although if a meatier texture is desired it may be possible to process a little less finely to leave the chicken in smaller chunks rather than it being obliterated.
A word of warning: the recipe never instructs to season, which are instructions I tend to follow in case the other ingredients and flavours are giving enough on their own. But on this occasion I believe it simply to be an omission that should be corrected in the future.
From Doctor's Kitchen - Pg. 174