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Clean recipe · delish.com

Coconut Curry Chicken Meatballs

This coconut curry meatballs combine ginger-garlic meatballs and a spicy red curry coconut sauce, all served over white rice.

Original recipe: delish.com

Yield:
4 servings
Prep:
15 min
Cook:
0 sec
Total:
45 min
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Ingredients

  1. 1 large egg
  2. 1 lb. ground chicken
  3. 1/4 c. chopped fresh basil, plus more for topping
  4. 2 scallions, thinly sliced, divided
  5. 1 red serrano chile, finely chopped, divided
  6. 6 cloves garlic, finely chopped, divided
  7. 1 (2") piece ginger, peeled, finely chopped, divided
  8. 3 tbsp. red curry paste, divided
  9. 2 tsp. fish sauce
  10. 2 tsp. reduced-sodium soy sauce, divided
  11. Kosher salt
  12. 2 tbsp. neutral oil
  13. 1 medium carrot, peeled, grated
  14. 1/2 tsp. ground coriander
  15. 1/2 c. low-sodium chicken broth
  16. 1 (14-oz.) can coconut milk
  17. 2 tsp. honey
  18. 10 oz. frozen spinach, thawed
  19. 1 tbsp. fresh lime juice
  20. Cooked white rice, for serving

Instructions

  1. In a large bowl, combine egg, chicken, basil, half of scallions, half of chile, half of garlic, half of ginger, and 1 Tbsp. curry paste. Add fish sauce and 1 tsp. soy sauce; season with salt and stir to combine. Scoop mixture into 18 portions (about 2 Tbsp. each) and place on a parchment-lined baking sheet. Freeze until cold, 5 to 10 minutes. Roll meatballs into a more uniform shape, then freeze 5 minutes more.
  2. In a large stainless steel skillet over medium heat, heat oil and swirl to coat pan. Arrange meatballs in skillet in a single layer and cook, turning occasionally, until browned on all sides and an instant-read thermometer inserted into a meatball registers 165°, about 8 minutes. Transfer to a plate.
  3. Reduce heat to medium-low. Cook carrots, stirring occasionally and seasoning with a pinch of salt, until starting to soften, about 5 minutes. Increase heat to medium and add remaining scallions, chile, garlic, and ginger. Cook, stirring frequently, until fragrant, 1 to 2 minutes. Add coriander and remaining 2 Tbsp. curry paste. Cook, stirring frequently, until paste starts to darken, 2 to 3 minutes. Deglaze pan with broth, then stir in coconut milk and honey. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.
  4. Stir in spinach, lime juice, and remaining 1 tsp. soy sauce. Return meatballs to sauce to heat through. Top with basil. Serve with rice alongside.