Author Notes
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
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Ingredients
- FOR MEATBALLS
-
1 pound
ground chicken (I prefer dark meat)
-
1/2 cup
panko
-
1/4 cup
unsweetened coconut flakes
-
1/4 cup
green onions, chopped
-
1/4 cup
basil, chopped
-
2 tablespoons
sriracha
-
1.5 tablespoons
sugar
-
1.5 teaspoons
nam pla (Asian fish sauce)
-
2
garlic cloves, minced
-
1
egg, lightly beaten
- FOR SAUCE
-
14.5 ounces
coconut milk (1 can)
-
2 tablespoons
green curry paste
-
1/4 cup
chicken broth
-
1 tablespoon
sugar
-
1 tablespoon
nam pla
-
1
juice of one lime
-
1
zest of one lime
Directions
-
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).
-
Serve with lime zest on top.
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