Chicken Meatballs In Thai Red Curry Sauce Food

CHICKEN MEATBALLS IN THAI RED CURRY SAUCE

Steps:

• Place an oven rack about 7-10 inches from the broiler unit and preheat the broiler. Drizzle a little oil on a baking sheet and use your hands to evenly coat the bottom. Do not use parchment paper for broiling or it will burn.
• Place panko breadcrumbs in a large bowl and add 1/4 cup milk. Using a fork, mix to combine. Add the eggs, garlic and onion powder, scallions, salt and pepper. Mix well until you have a paste. Add the ground chicken and using the fork, or your hands, mix until well combined. Don't overwork the mixture. Use a cookie scoop to form the mixture into 2-inch meatballs, this should make about 30 meatballs. Grease your hands with a little oil and roll each meatball between your palms to smooth them out. Arrange them on the baking sheet with a little space between each ball.
• Place the baking sheet in the oven and broil the meatballs for 5-6 minutes. No need to flip. Check, and if the top of meatballs are golden-brown remove them from the oven. If they are still a bit pale, leave them in 1-2 minutes longer. Watch them closely because the meatballs can overcook quickly. They will continue to cook in the curry sauce or when reheated from frozen (if making extra).
• Meanwhile make the curry sauce. Spoon the thick cream from the top of the can (about 1/2 cup from each can) into a medium-sized saucepan and heat over medium-high heat. Add the curry paste and fry until the sauce is bubbly and fragrant, about 2-3 minutes. The oil might separate from the cream and this is a good thing (but don't worry if it doesn't). Add the rest of the coconut milk along with the chicken broth and stir a few times until sauce is smooth.
• Reduce heat to medium-low and add sugar, fish sauce, and kaffir lime leaves (if using) and simmer for about 3-5 more minutes. Add the meatballs and toss to coat well in the sauce. Simmer for 5-8 minutes until meatballs are cooked through and the sauce has slightly thickened. Serve over white rice or rice noodle, and garnish with remaining scallions, fresh basil, cilantro, and lime wedges.

THAI RED CURRY CHICKEN MEATBALLS

Steps:

• Preheat oven to 400 degrees. Lightly grease a 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 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. Make sure to flip half way through cooking.
• Take out of the oven and toss the cooked meatballs in the Thai Red Curry Sauce. Garnish with extra cilantro if desired. Serve immediately.
• Heat oil in small saucepan. Add garlic and ginger and cook for 1 minute.
• Add in curry paste and cook for an additional minute.
• Whisk in coconut milk and continue whisking until thick. Take off the heat. Stir in Sriracha, pepper, salt, red pepper flakes, cilantro, and lime juice. Set aside until ready to toss with meatballs.

THAI CHICKEN MEATBALL CURRY (SLOW COOKER)

Steps:

• Mix chicken or turkey, breadcrumbs, half of the cilantro, lemongrass and chile peppers in a large bowl, combining thoroughly.
• If not frying, drop walnut-sized meatballs into a 4 qt slow cooker (I coat with a little oil to make cleanup easier). Cover and cook on High for about 1 hour to set the meatballs. (For all I know you don't need to do this - it might work just as well with the sauce added immediately - but this is how I did it).
• Combine the remaining ingredients except the cilantro in a small bowl; pour over the meatballs, reduce to Low and cook for 4 hours, or cook on High for 2 hours.
• If frying, form the meat into walnut-sized meatballs. Heat oil in a large skillet and quickly fry the meatballs until browned. Transfer to slow cooker.
• Make the sauce as in Step 3 and pour into the frying pan, stirring to scrape up the fond; pour over the meatballs and cook on Low for 6 hours or on High for 3 hours.
• Serve immediately with steamed rice, garnished with the remaining cilantro.