Fragrant Thai Chicken Meatballs Simmered in Creamy Coconut C

材料

1 lb ground chicken

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 green onions, finely sliced

1 egg

1/4 cup panko breadcrumbs

1 tablespoon soy sauce

1 teaspoon fish sauce

1 tablespoon red curry paste

1 can (13.5 oz) coconut milk

1 tablespoon vegetable oil

1 red bell pepper, thinly sliced

手順

# Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, combine ground chicken, garlic, ginger, green onions, egg, panko breadcrumbs, soy sauce, and fish sauce. Mix well with your hands or a wooden spoon until just combined. Be careful not to overmix.

3. Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place them on a baking sheet lined with parchment paper.

4. Bake the meatballs in the preheated oven for 15-20 minutes, or until cooked through and lightly browned on the outside.

5. While the meatballs are baking, heat the vegetable oil in a large skillet over medium heat. Add the red curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.

6. Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

7. Once the meatballs are done, add them to the curry sauce in the skillet. Simmer for a few minutes until the meatballs are well coated in the sauce.

8. Add the sliced red bell pepper to the skillet and cook for an additional 2-3 minutes, until slightly tender.

9. Serve the Thai chicken meatballs hot, garnished with additional green onions if desired.

# Tips:

- You can also make the meatballs in a skillet on the stovetop. Just cook them in a little oil until browned on all sides and cooked through.

- Adjust the spice level of the curry sauce to your liking by adding more or less red curry paste.

- Serve with steamed rice or noodles for a complete meal.

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