Chicken Meatballs In Thai Red Curry Sauce Recipes

CHICKEN MEATBALLS IN THAI RED CURRY SAUCE

Steps:

• Place an oven rack about 7-10 inches from the broiler unit and preheat the broiler. Drizzle a little oil on a baking sheet and use your hands to evenly coat the bottom. Do not use parchment paper for broiling or it will burn.
• Place panko breadcrumbs in a large bowl and add 1/4 cup milk. Using a fork, mix to combine. Add the eggs, garlic and onion powder, scallions, salt and pepper. Mix well until you have a paste. Add the ground chicken and using the fork, or your hands, mix until well combined. Don't overwork the mixture. Use a cookie scoop to form the mixture into 2-inch meatballs, this should make about 30 meatballs. Grease your hands with a little oil and roll each meatball between your palms to smooth them out. Arrange them on the baking sheet with a little space between each ball.
• Place the baking sheet in the oven and broil the meatballs for 5-6 minutes. No need to flip. Check, and if the top of meatballs are golden-brown remove them from the oven. If they are still a bit pale, leave them in 1-2 minutes longer. Watch them closely because the meatballs can overcook quickly. They will continue to cook in the curry sauce or when reheated from frozen (if making extra).
• Meanwhile make the curry sauce. Spoon the thick cream from the top of the can (about 1/2 cup from each can) into a medium-sized saucepan and heat over medium-high heat. Add the curry paste and fry until the sauce is bubbly and fragrant, about 2-3 minutes. The oil might separate from the cream and this is a good thing (but don't worry if it doesn't). Add the rest of the coconut milk along with the chicken broth and stir a few times until sauce is smooth.
• Reduce heat to medium-low and add sugar, fish sauce, and kaffir lime leaves (if using) and simmer for about 3-5 more minutes. Add the meatballs and toss to coat well in the sauce. Simmer for 5-8 minutes until meatballs are cooked through and the sauce has slightly thickened. Serve over white rice or rice noodle, and garnish with remaining scallions, fresh basil, cilantro, and lime wedges.

THAI RED CURRY CHICKEN MEATBALLS

Steps:

• Preheat oven to 400 degrees. Lightly grease a baking sheet with oil. In a large bowl add all of the meatball ingredients. Mix to combine. Make sure not to over mix.
• Portion out 12 large meatballs. (Working with slightly wet hands helps the meatballs from sticking to your hands.)
• Place meatballs on the oiled baking sheet and cook for 15-20 minutes or until caramelized on the outside and cooked through. Make sure to flip half way through cooking.
• Take out of the oven and toss the cooked meatballs in the Thai Red Curry Sauce. Garnish with extra cilantro if desired. Serve immediately.
• Heat oil in small saucepan. Add garlic and ginger and cook for 1 minute.
• Add in curry paste and cook for an additional minute.
• Whisk in coconut milk and continue whisking until thick. Take off the heat. Stir in Sriracha, pepper, salt, red pepper flakes, cilantro, and lime juice. Set aside until ready to toss with meatballs.

THAI GREEN CHICKEN CURRY

Steps:

• Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
• Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
• In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don't let it go very dark or it will spoil the taste.
• Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
• Next, pour in a 400ml can of coconut milk and let it come to a bubble.
• Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
• Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded lime leaves (or 3 wide strips lime zest).
• Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
• Scatter with lime to garnish and serve immediately with boiled rice.