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Coconut Curry Chicken Meatballs with Garlic Butter
Ingredients
1 1/2 pounds
ground chicken or ground pork
1-2 tablespoons
spicy curry powder
3 tablespoons
tamari or soy sauce
1
shallot, chopped
kosher salt and black pepper
to taste
chili flakes
to taste
1 tablespoon
extra virgin olive oil
6 tablespoons
salted butter
1/4 cup
Thai red curry paste
1 tablespoon
fresh grated ginger
2
orange or red bell peppers, sliced
2 cups
canned full-fat coconut milk
1 tablespoon
fish sauce (or soy sauce)
1/2 cup
chopped Thai basil or cilantro
3-4 cloves
garlic, chopped
limes
for serving
Instructions
STEP 1
Preheat the oven to 450 degrees FLine a baking sheet with parchment.,
STEP 2
Add the chicken, curry powder, shallot, 1 tablespoon tamari/soy, salt, and pepper to a bowlMix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on the prepared baking sheet. Bake for 10 minutes, until the meatballs are crisp.,
STEP 3
In a large skillet over medium heat, melt together 1 tablespoon butter, the curry paste, and gingerCook, 2-3 minutes until fragrant. Add the peppers, coconut milk, 3 tablespoons tamari/soy sauce, and fish sauce. Slide the meatballs into the sauce and simmer 5 minutes, or until cooked through.,
STEP 4
Meanwhile, melt 5 tablespoons butter, the garlic, and a pinch of chili flakesCook until the butter is browning and the garlic crisps.,
STEP 5
Serve the meatballs and sauce over bowls of riceDrizzle the butter over the meatballs and top with basil or cilantro.
Nutrition Facts
(per serving)
Calories:
599 calories
Servings:
6 servings
Carbohydrates:
16 g
Fat:
51 g
Fiber:
2 g
Protein:
28 g
Sugar:
3 g
Meal Effort
Preparation:
30 minutes
Cook:
23 minutes
Total:
53 minutes