Ingredients

• 1 pound ground chicken
• 2 cloves garlic, grated
• 3 green onions, finely chopped
• 2 tablespoons sesame oil (or olive oil)
• 2–3 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk (regular or lite)
• 2 red bell peppers, thinly sliced
• 1-inch piece of ginger root, grated
• 1 teaspoon fish sauce (optional)
• Salt, to taste
• Black pepper, to taste

• Cooked jasmine rice
• Chopped cilantro
• Lime wedges

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the ground chicken, grated garlic, one chopped green onion, and a pinch of salt and pepper. Mix well with your hands until everything is evenly distributed.
3. Lightly coat your hands with a bit of oil (this will prevent the mixture from sticking). Scoop about 1 tablespoon of the chicken mixture and roll it into a ball. Place the meatball on a large baking sheet. Repeat until all the meatballs are formed (you should have around 16 meatballs).
4. Bake the meatballs in the oven for 15 minutes or until cooked through.
5. While the meatballs are baking, prepare the coconut curry sauce. Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is warm, add the remaining chopped green onion, red bell peppers, and grated ginger. Sauté for 3-4 minutes, until the peppers soften.
6. Add the curry paste and stir well to combine. Let it cook for 1 minute until fragrant. (For extra spice, use 3 tablespoons of curry paste). Pour in the coconut milk and add the fish sauce, if using. Stir and bring the sauce to a simmer.
7. Once the meatballs are ready, transfer them to the skillet with the coconut curry sauce. Let them simmer in the sauce for another 5 minutes to absorb the flavors. Taste and adjust seasoning with salt if necessary.
8. To serve, spoon cooked rice into bowls and top with the coconut curry meatballs. Garnish with fresh cilantro and a wedge of lime.  

• These meatballs can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition