Coconut Curry Chicken Meatballs with Garlic Butter
Rating
Full of fresh, spicy, salty, tangy, flavors, and made so simply!
Ingredients
- 1½ 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
- chili flakes
- 1 tablespoon extra virgin olive oil
- 6 tablespoons salted butter
- ¼ 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)
- ½ cup chopped Thai basil, or cilantro
- 3-4 cloves garlic, chopped
- limes, for serving
- Spicy Curry Powder:
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 1 teaspoon paprika
- ½-1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cinnamon
- kosher salt and black pepper
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- Add the chicken, curry powder, shallot, 1 tablespoon tamari/soy, salt, and pepper to a bowl. Mix 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.
- In a large skillet over medium heat, melt together 1 tablespoon butter, the curry paste, and ginger. Cook, 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.
- Meanwhile, melt 5 tablespoons butter, the garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
- Serve the meatballs and sauce over bowls of rice. Drizzle the butter over the meatballs and top with basil or cilantro.
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