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Categories:
weight Ground Chicken breadcrumbs garlic ginger egg salt pepper red pepper cilantro olive oil ground ginger garlic Red Curry coconut milk sriracha pepper salt red pepper cilantro lime juice
Viewed: 108 - Published at: 3 years agoIngredients
- 16 ounces, weight Ground Chicken
- 1/2 cups Panko Breadcrumbs
- 2 cloves Garlic, Minced
- 1 teaspoon Ginger, Minced
- 1 whole Egg
- 18 teaspoons Salt
- 18 teaspoons Pepper
- 18 teaspoons Crushed Red Pepper Flakes
- 1 Tablespoon Cilantro, Chopped
- 1/2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Ground Ginger, Minced
- 2 cloves Garlic, Minced
- 2 Tablespoons Concentrated Red Curry Paste
- 3/4 cups Coconut Milk
- 1 teaspoon Sriracha
- 18 teaspoons Pepper
- 18 teaspoons Salt
- 18 teaspoons Red Pepper Flakes
- 1 Tablespoon Cilantro, Chopped
- 1 Tablespoon Lime Juice
Method
- For the Thai red curry chicken meatballs: Preheat oven to 400 F. Lightly grease a rimmed 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 equal-sized 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, flipping them halfway through cooking (prepare the sauce while they bake).
- When done, take meatballs out of the oven and toss them in the Thai red curry sauce.
- Garnish with extra cilantro if desired.
- Serve immediately.
- Note: If you are freezing the meatballs do not toss with sauce until ready to serve.
- For the Thai curry sauce: Heat oil in small saucepan over medium heat.
- Add garlic and ginger and cook for 1 minute.
- Add the curry paste and cook for an additional minute.
- Whisk in coconut milk and continue whisking until thick.
- Take pan off the heat.
- Stir in Sriracha, pepper, salt, red pepper flakes, cilantro and lime juice.
- Set aside until ready to toss with meatballs.
