Lovely appetizer infused with the brightness of lime and basil and with the heat of curry. We also serve this dish as an entrée with sticky white rice. It is a crowd pleaser and can easily be doubled. —Mimi
ground chicken (I prefer dark meat)
unsweetened coconut flakes
green onions, chopped
nam pla (Asian fish sauce)
garlic cloves, minced
egg, lightly beaten
coconut milk (1 can)
green curry paste
juice of one lime
zest of one lime
In This Recipe
Combine all ingredients for meatball in bowl. Form into 12 meatballs and place on parchment paper.
Brown the meatballs in nonstick pan in two batches, each with 1T oil.
In a large saucepan (I use wide a 3.5 quart), combine ingredients for the sauce except for the lime zest.
Mix well and cook over low until thickened, about 5 minutes.
Add meatballs and increase heat to medium-low. Simmer meatballs in sauce until cooked all the way through, turning them occasionally (cook for about 15 minutes).