Thai Curry Paste (Red) - Dry roast all dry ingredients except Turmeric and grind well.
Add chopped onion, coriander leaves, lemon grass stalk, ginger, garlic, lemon or orange zest and lemon juice. Add little water and grind into a fine paste.
For Balls– Wash chicken breast. In a bowl take butter milk, salt and freshly ground black peppercorns. Mix well. Add chicken breast, transfer it in the refrigerator. Marinate it overnight.
In a nonstick pan add oil. Drop marinated chicken breast and cook it for 4-5 minutes from both the sides.
Switch off the flame. Let it cool.
In a blender add Chicken breasts, Thai curry masala, roughly chopped coriander leaves, Onion, Salt, lemon juice, freshly ground black peppercorns, corn flour. Blend into coarse paste. Remove it in a plate.
Add finely chopped onion. Mix well. Cover and keep in the refrigerator for 15 minutes.
Spread rolled oats in a plate.
Divide stuffing into 10-12 small equal parts. Shape them into a smooth ball.
Coat well in the rolled oats.
In a wok or kadai, heat oil. Drop prepared balls gently. Fry on a low medium flame until brown and crisp for all the sides.
Drain oil completely. Place them on kitchen towel.
Serve hot with any dip.