Easy Thai Coconut Curry Meatballs

Course: Lunch, Dinner

Ingredients:

For the Meatballs

• 1 lb ground chicken

• 1/2 cup diced white onion

• 2 tablespoons dried cilantro

• 2 tablespoons dried basil

• 1/4 teaspoon red chili flakes

• 1/2 teaspoon ground cumin

• Salt and pepper to taste

• 1 tablespoon soy sauce

• 1 teaspoon ginger

• Juice of 1 lime

For the Coconut Curry

• 1 can (14 ounces) of coconut milk (full-fat for creamier curry)

• 2 tablespoons Thai red or green curry paste (adjust to your spice preference)

• 2 tablespoons olive oil

• Remainder of white onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece of fresh ginger, grated

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced (or use your choice of veggies)

• 2 tablespoons fish sauce (for non-vegetarian version, can be omitted for vegetarian/vegan)

• 1-2 tablespoons brown sugar (adjust to taste)

• Juice of 1 lime

• Salt and pepper to taste

For Serving:

• Cooked rice or noodles

• Fresh cilantro leaves, for garnish

• Lime wedges, for garnish

Instructions:

1. Preheat your oven to 400°F.Line a baking sheet with parchment paper and set aside.

2. In a large bowl, combine all of the ingredients for the meatballs and mix well to combine.

3. Roll chicken mixture into 1 1/2 - 2” balls then place on the baking sheet.

4. Bake for 18 minutes.

5. While your meatballs are baking, heat the oil in a large skillet or wok over medium-high heat.

6. Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.

7. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

8. Add the Thai red or green curry paste to the skillet. Cook and stir for about 1-2 minutes to release the flavors.

9. Stir in the sliced red and yellow bell peppers (or your chosen veggies) and cook for an additional 2-3 minutes until they begin to soften.

10. Pour in the coconut milk and stir well to combine with the other ingredients.

11. Reduce the heat to low and let the curry simmer for about 10-15 minutes, allowing the flavors to meld together.

12. Stir in the fish sauce (if using) and brown sugar. Taste the curry and adjust the sweetness and saltiness to your liking by adding more brown sugar or fish sauce.

13. Squeeze the juice of one lime into the curry, stirring well to incorporate the tangy flavor.

14. Season with salt and pepper to taste.

15. Place 4-5 meatballs over top the rice or noodles then spoon the Thai coconut curry over top.

16. Garnish with fresh cilantro leaves and lime wedges and enjoy!