Name: Coconut Curry Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 large egg; 1 lb ground chicken; 1/4 cup fresh basil; 2 whole scallions; 1 whole red serrano chile; 6 clove garlic; 1 2-inch piece ginger; 3 tbsp red curry paste; 2 tsp fish sauce; 2 tsp reduced-sodium soy sauce; Kosher salt; 2 tbsp neutral oil; 1 medium carrot; 1/2 tsp ground coriander; 1/2 cup low-sodium chicken broth; 1 14-oz can coconut milk; 2 tsp honey; 10 oz frozen spinach; 1 tbsp fresh lime juice; cooked white rice

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Coconut Curry Chicken Meatballs | recipicity

Ingredients

6 servings

1 largeegg
1 lbground chicken
1/4 cupfresh basil(chopped, plus more for topping)
2 wholescallions(thinly sliced, divided)
1 wholered serrano chile(finely chopped, divided)
6 clovegarlic(finely chopped, divided)
1 2-inch pieceginger(peeled and finely chopped, divided)
3 tbspred curry paste(divided)
2 tspfish sauce
2 tspreduced-sodium soy sauce(divided)
Kosher salt(to taste)
2 tbspneutral oil
1 mediumcarrot(peeled and grated)
1/2 tspground coriander
1/2 cuplow-sodium chicken broth
1 14-oz cancoconut milk
2 tsphoney
10 ozfrozen spinach(thawed)
1 tbspfresh 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.

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Coconut Curry Chicken Meatballs

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