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food

Thai Chicken Meatball Curry With Coconut Rice

Flavorful meatballs packed with spices on a bed of coconut rice are the perfect spaghetti and meatball alternative.

Ingredients

  • Meatball mixture:
  • 1 pound ground chicken
  • 1/2 teaspoon red curry paste
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1 clove garlic, grated
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • Zest of 1 lime
  • Salt and pepper to taste
  • Curry:
  • 2 carrots, julienned
  • 1 tablespoon red curry paste
  • 2 garlic cloves, crushed
  • 1 can coconut milk
  • 2 cups chicken stock
  • 1 tablespoon fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 Thai chili, sliced
  • Squeeze of lime
  • Snow peas
  • Baby corn
  • Coconut Rice:
  • 2 cups jasmine rice
  • 2 cups canned coconut milk
  • 1 1/2 cups water
  • 3 tablespoons shredded unsweetened coconut
  • 1 teaspoon coconut oil
  • Salt to taste
  • Garnish suggestions:
  • Chopped peanuts
  • Fresno and jalapeño pepper slices
  • Fresh Thai basil and chopped cilantro
  • Lime wedges

Steps

  1. Combine the ground chicken with all other ingredients. With wet hands (this helps to keep the chicken from sticking to your hands) form golf-ball sized meatballs. Place the meatballs on a tray lined with parchment paper and chill in the refrigerator until ready to use.
  2. Heat a large frying pan and fry the meatballs in a neutral oil (i.e. canola or vegetable) until they are browned all over. Remove from the pan and set aside.
  3. Discard all but 2 tablespoons of the oil, and add the carrots and curry paste to the pan, cooking until the curry is slightly toasted. Add the garlic, fry for 10 seconds then add the coconut milk and chicken stock. Add the fish sauce, soy sauce, sugar and Thai chili and whisk to combine.
  4. Add the meatballs back into the pan and allow to simmer for 10 minutes before adding the snow peas and baby corn.
  5. Simmer for another 5 minutes.
  6. Place rice, coconut milk, water, shredded coconut, coconut oil and salt in a large pot and set over medium-high heat.
  7. Bring liquid to a boil and reduce heat to simmer. Cover with a lid and let cook 15-20 minutes, or until most of the liquid has been absorbed by the rice.
  8. When ready to serve, remove the lid and fluff rice with a fork. Season with more salt if needed.
  9. Serve the curry over coconut rice or in a lettuce cup. Garnish with sliced chilies, chopped cilantro, Thai basil, chopped peanuts and a lime wedge.