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flameAppetizerChickenAsian-Inspired30–60 mins
Thai Chicken Meatballs in Peanut Sauce
Prep10 mins
Cook30 mins
Serves4
Method
Steps
- Get all the prep done before you start cooking. Chop the cilantro and bok choy. Grate the garlic cloves and ginger.
- Add ground chicken and the ingredients for the meatballs to a bowl. Mix with your hand, just until combined. Roll into 2-tablespoon sized balls.
- Heat oil and butter in a nonstick skillet over medium. Add meatballs, brown all over, about 3 minutes. Remove from skillet onto a clean plate.
- Add garlic and ginger, cook for 1 minute. Add bok choy, cook for 1 minute more. Stir in red curry paste and sambal oelek. Deglaze the skillet with chicken broth, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.
- Add coconut milk and stir in peanut butter. Add honey, lime juice, soy and fish sauce. Add meatballs back to the skillet and simmer for 15 minutes. Add more chicken broth, if needed.
- In the meantime, make the coconut rice. Bring coconut milk and chicken broth to a simmer. Add rice, cover and cook over low for 10 minutes. Stir occasionally. Remove from heat, and rest, undisturbed and covered, for 10 minutes more. Fluff the rice with a fork.
- Serve chicken meatballs and peanut sauce over rice. Sprinkle with your favorite toppings, enjoy!
Originally published at servingdumplings.com. Reproduced for personal collection.
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