Description
A delightful dish that combines savory ground chicken meatballs in a creamy coconut curry, perfect for family gatherings.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup shredded zucchini
- 2 green onions, chopped
- 2 shallots, chopped
- 2 teaspoons grated ginger
- 2 cloves garlic, grated
- 1/4 teaspoon cayenne pepper
- Black pepper to taste
- 2 teaspoons tamari/soy sauce
- 3 tablespoons extra virgin olive oil
- 1 red bell pepper, sliced
- 2 tablespoons salted butter
- 1–3 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 1/4 cup fresh cilantro, chopped
- Basil and limes, for serving
Instructions
- Combine the ground chicken, shredded zucchini, chopped green onions, one chopped shallot, grated ginger, one clove of grated garlic, cayenne pepper, a pinch of black pepper, and the tamari in a large mixing bowl. Mix everything well until fully combined.
- Form the mixture into tablespoon-sized meatballs with oiled hands, ensuring they are tightly packed for optimal cooking.
- Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, carefully add the meatballs and sear them until crisp and golden brown, about 4-5 minutes, turning occasionally. Transfer the meatballs to a plate and set aside.
- Add 1 tablespoon of olive oil to the same skillet along with the remaining shallot, grated garlic, 1 tablespoon of ginger, sliced bell peppers, butter, and the Thai red curry paste. Sauté until fragrant, about 2 minutes.
- Pour in the coconut milk and add 3 tablespoons of tamari. Stir well to combine and ensure the curry base is smooth. Return the meatballs to the skillet, ensuring they are submerged in the sauce.
- Reduce the heat and allow the meatballs to simmer until cooked through, about 5 minutes. Stir in the chopped cilantro just before serving.
- Serve the meatball curry over rice, garnished with fresh lime, basil, and additional green onions.
Notes
For added flavor, consider a splash of fish sauce. Adjust the spice level of the curry to your taste by varying the amount of red curry paste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg