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Thai Coconut Curry Chicken Meatballs
5 minutes
25 minutes
Serves 4
Steps
- Add ground chicken to a bowl. Add corn starch, egg yolk, cilantro, chili flakes, scallions, garlic powder, white pepper and soy sauce. Mix until just combined. Coat your hands with olive oil. Roll the chicken into 2 tablespoon-size balls.
- Heat a large skillet over medium heat and add coconut oil. Add the meatballs and sear until crisp, about 5 minutes, turning them 2-3 times.Add garlic, ginger and shallot. Cook until fragrant, about 2 minutes. Stir in the red curry paste and turmeric. Add coconut milk, chicken broth, soy sauce, sambal, honey, lemon grass and white pepper. Simmer over medium heat until the meatballs are cooked through, 15 minutes. Stir in the scallions.
- Meanwhile, cook rice or noodles in salted water, according to package directions.
- Divide rice among bowls, top with meatballs and sauce. Sprinkle with sesame seeds, toasted cashews and scallions. Add some chili peppers if you like the extra heat. Drizzle with some sesame oil. Enjoy!
Originally published at servingdumplings.com. Reproduced for personal collection.
