Chicken Meatballs in Green Curry
This recipe for chicken meatballs in green curry is spicy, thanks to Thai green curry paste, and sweet and creamy thanks to coconut milk.
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Servings: 4
Calories: 678kcal
Equipment
Ingredients
Chicken Meatballs
- 4 scallions (minced (a pinch reserved for garnish))
- 2 eggs
- 1 pound ground chicken
- 5 cloves garlic (peeled and minced)
- 1 tablespoon ginger (peeled and minced)
- 1 teaspoon crushed red pepper
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- ½ cup panko bread crumbs (plus more if needed)
- Salt and pepper ( to taste)
- 1 tablespoon neutral cooking oil (for frying)
Green Curry:
- 2 teaspoons sesame oil or neutral frying oil (plus more if needed)
- 1 yellow onion (peeled and thinly sliced)
- 8 ounces shiitake mushrooms (caps thinly sliced, stems discarded)
- 5 cloves garlic (peeled and minced)
- 1 teaspoon ginger (peeled and minced)
- 2 tablespoons green curry paste
- 4 cups chicken stock
- 14.5 ounces coconut milk (full fat)
- 1 pint cherry tomatoes
- Salt and pepper to taste
For Serving:
- Cooked rice noodles
- Fresh cilantro
Instructions
Prepare the Chicken Meatballs:
- In a bowl, combine all the ingredients for the meatballs and use your hands to mix. If the meatballs seem too wet, add a bit more panko.
- Form into tablespoon-sized meatballs.
Fry the Chicken Meatballs:
- Heat the cooking oil in a wide pot over medium heat. Add the meatballs in an even layer and cook for 3-4 minutes per side until browned all over, about 12 minutes total. Transfer to a plate. It is okay if the meatballs are not cooked through as they will cook in the broth later.
Cook the Aromatics:
- Heat the sesame oil in the same pot over medium heat. Add the onion and cook for 3-4 minutes. Add the sliced shiitake caps and cook for 7-8 minutes until well-browned all over.
- Add the garlic and ginger and cook for 1 minute or until fragrant.
Prepare the Soup Broth:
- Add the green curry paste to the aromatics and lightly mash it into the aromatics. Cook for 45 seconds until fragrant.
- Pour in the chicken stock and bring to a boil. Taste and season with salt and pepper.
Cook the Meatballs:
- Add the meatballs to the broth and reduce heat to low. Simmer for 15 minutes or until the meatballs are cooked through.
Finish the Curry:
- Bring the broth to a low boil and addd the coconut milk and the tomatoes. Cook for 5-7 minutes more. Turn off the heat.
To Serve:
- Ladle the broth and meatballs over cooked noodles, rice, or vegetables. Garnish with cilantro and the reserved scallions. Enjoy!
Nutrition
Calories: 678kcal | Carbohydrates: 48g | Protein: 37g | Fat: 40g | Sodium: 1307mg | Fiber: 5g | Sugar: 11g | Vitamin C: 36mg
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