Thai-Inspired Coconut Curry Meatballs with Jasmine Rice

Serves 4 · 25 min prep · 25 min cook

Ingredients

• 1 lb ground chicken or turkey
• 1/3 cup panko breadcrumbs
• 1 large egg
• 4, minced, divided garlic cloves
• 1 tbsp grated, divided fresh ginger
• 4, sliced, whites and greens separated green onions
• 1 tsp kosher salt
• 2 tbsp neutral oil
• 3 tbsp red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1.5 cups dry jasmine rice
• 1/4 cup fresh basil or cilantro
• for serving lime wedges

Instructions

1. 1Cook jasmine rice according to package directions (usually rice to water, simmer covered 15 minutes) so it finishes with the curry.
2. 2In a bowl combine ground chicken, panko, egg, half the minced garlic, half the grated ginger, green onion whites, and salt. Mix gently with a fork until just combined; do not overwork.
3. 3Roll mixture into 20–22 golf-ball-size meatballs (about 1 tbsp each) and place on a plate.
4. 4Heat oil in a large high-sided skillet over medium heat. Add meatballs in a single layer and brown 6–8 minutes total, turning occasionally until golden on most sides (they will finish cooking in sauce). Transfer to a clean plate.
5. 5In the same skillet, add remaining garlic and ginger; cook 30 seconds. Stir in red curry paste and cook 1 minute until darkened and fragrant.
6. 6Pour in coconut milk and chicken broth, scraping the bottom of the pan. Stir in fish sauce and brown sugar. Bring to a gentle simmer.
7. 7Return meatballs to the sauce, spooning liquid over them. Cover and simmer on medium-low 8–10 minutes until meatballs reach 165°F internally and sauce thickens slightly.
8. 8Stir in lime juice and taste; add a pinch more salt or sugar if needed. Scatter green onion greens and fresh basil or cilantro over the top.
9. 9Serve meatballs and plenty of curry sauce over fluffy jasmine rice with lime wedges on the side for brightness.