In my efforts to eat my way around the world during this seemingly never-ending quarantine I found myself foods that are spicy. Channeling Mexican, Thai, and Indian foods have really hit the spot. Making this Coconut Curry Chicken Meatballs recipe really hit said spot tonight. This is one of those make it in a hurry and leave your family asking for more meals. At least that is what transpired in my house with my husband and three sons. There wasn’t a drop left of any of it and it was requested to be added to the “repeat” list. Try and it will surely be requested of you at your next dinner time. Enjoy folks!
Coconut Curry Chicken Meatballs
Ingredients
- 2 pounds ground chicken
- 3 green onions, finely chopped
- 6 cloves garlic, minced or grated
- 1 teaspoon Worcestershire sauce
- kosher salt and pepper
- 2 tablespoons sesame oil, or extra virgin olive oil
- 2.5 medium shallots, finely chopped
- 2 bell peppers (one red, one orange) sliced
- 1 inch fresh ginger, grated
- 2-3 tablespoons Thai red curry paste
- 1 can (14 ounce) full-fat coconut milk
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce
- 1/4 cup fresh cilantro or basil, roughly chopped
- toasted coconut and steamed rice, for serving
- SPICY LIME MANGO
- 1 mango, diced
- 1 jalapeńo or red Fresno pepper, seeded and chopped
- juice and zest from 1 lime
- 1.5 cups of rice, prepare in rice cooker or Instant Pot
Prepare
- First, preheat the oven to 450 degrees F. Line a baking sheet with parchment. In the meantime, set your rice cooker to cook at least 1.5 cups of rice to serve with this meal.
- Then, add the chicken, green onions, garlic, Worcestershire sauce, and a pinch each of salt and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Transfer to the oven and bake for 10 minutes or until the meatballs are crisp and cooked through.
- Meanwhile, heat the sesame oil in a large skillet over medium heat. Add the shallots, bell peppers, and ginger. Cook until the fragrant and the peppers softened, 5-8 minutes. Season with salt and pepper.
- Next, stir in the curry paste and cook until fragrant, about 1 minute. Add the coconut milk, soy sauce, and fish sauce. Stir to combine, bring the mixture to a boil. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro.
- In a small bowl, combine the mango, jalapeño, lime zest, and lime juice.
- Finally, serve the meatballs and sauce over bowls of rice and enjoy!
