Yellow Curry With Mussels And Chicken Meatballs Recipe Tasting Food

CURRY CHICKEN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Toss the onion and enough olive oil to coat together on a small sheet pan and roast in the oven until browned and soft, 10 to 15 minutes. Set aside. Reduce the oven temperature to 375 degrees F.
• Meanwhile, in a large bowl, combine the panko, cilantro, egg, garlic, jalapeno, lime zest, cumin, curry powder, salt and pepper. Mix well. Add the chicken and combine all the ingredients until everything is well mixed.
• Form the meatballs with a #50 (.68-ounce) ice-cream scoop or by heaping tablespoons and place on a sheet pan. Round the meatballs gently by hand.
• Heat the 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the meatballs and reduce the heat to medium. Cook until just browned, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the meatballs are cooked through, 6 to 8 minutes.
• Serve the meatballs over rice with the roasted onion and more cilantro leaves.

YELLOW CURRY WITH MEATBALLS

Steps:

• For the chicken meatballs: Add the salt to the ground chicken.
• To a food processor, add the coconut milk, curry paste, ginger, brown sugar, garlic, habanero, egg and brioche. Process until smooth.
• Mix the bread-egg mixture into the ground chicken until combined and then form into large meatballs. Add the meatballs and vegetable oil to a pressure cooker over medium-high heat. Turn the meatballs over and place the top on the pressure cooker. Cook under pressure for 5 minutes.
• For the yellow curry sauce: In a large saute pan over high heat, simmer the coconut milk with the peppers, curry paste, brown sugar, ginger, garlic and 1 cup hot water until thickened and the peppers are tender. When the desired consistency is reached, add the basil and cilantro but do not stir through.
• For the pickled corn: Cut the kernels off the corn cobs and combine them in a bowl with the calamansi vinegar, brown sugar and 1/2 cup hot water. Allow to marinate for 20 minutes.
• For the crunchy spaghetti squash: Drop the spaghetti squash cubes into a pot of boiling water and bring to a simmer. Cook for 3 minutes, until the squash is just barely soft. Drain and shock with cold water to slow down carryover cooking. Drain again.
• Scrape the squash flesh from the peel using your fingers; it should feel crunchy. Salt the flesh and let sit for 2 minutes before squeezing out the water (so the squash is even more crunchy).
• For the toasted coconut: Fry some flaked coconut in a skillet with oil until golden brown, about 90 seconds. Drain on paper towels.
• To plate: Spoon spaghetti squash in the center of a shallow entrée-size bowl. Top with a meatball, then ladle curry sauce over the meatball and scatter pickled corn and fried coconut over the plate.