Coconut Curry Chicken Meatballs
Recipe: https://recipestripper.com/recipes/32fdb0d1-c784-49e9-bdd0-9213cb1f86f9
Original source: https://www.delish.com/cooking/recipe-ideas/a62770459/coconut-curry-chicken-meatballs-recipe/

This coconut curry meatballs combine ginger-garlic meatballs and a spicy red curry coconut sauce, all served over white rice.
Yield: 4 serving(s)
Prep time: PT15M
Cook time: PT0S
Total time: PT45M

Ingredients
- 1 large egg
- 1 lb. ground chicken
- 1/4 c. chopped fresh basil, plus more for topping
- 2 scallions, thinly sliced, divided
- 1 red serrano chile, finely chopped, divided
- 6 cloves garlic, finely chopped, divided
- 1 (2") piece ginger, peeled, finely chopped, divided
- 3 tbsp. red curry paste, divided
- 2 tsp. fish sauce
- 2 tsp. reduced-sodium soy sauce, divided
- Kosher salt
- 2 tbsp. neutral oil
- 1 medium carrot, peeled, grated
- 1/2 tsp. ground coriander
- 1/2 c. low-sodium chicken broth
- 1 (14-oz.) can coconut milk
- 2 tsp. honey
- 10 oz. frozen spinach, thawed
- 1 tbsp. fresh lime juice
- 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.