Asian Style Chicken Meatballs in Red Curry Sauce
- 454 g (1 lb) ground chicken
- 60 ml (4 tbsp) Japanese soy sauce
- 22.5 ml (1 1/2 tbsp) sesame oil
- 5 cm (2 inches) fresh ginger, grated
- 2 cloves garlic, minced
- 2 scallions, sliced
- 60 g (1/2 cup) all-purpose flour
- 1 large egg
- 30 ml (2 tbsp) neutral oil, divided
- 400 ml (13.5 fl oz) coconut milk
- 37.5 ml (2 1/2 tbsp) red curry paste
- 1 yellow onion, sliced
- Cooked jasmine rice, for serving
- Fresh cilantro, chopped, for serving
1. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
2. In a food processor, grind the ginger, garlic, and scallions until finely chopped.
3. In a large bowl, combine the ground chicken, soy sauce, sesame oil, flour, egg, and the ginger mixture. Mix gently with your hands until just combined.
4. Shape the mixture into 1 1/2-inch (4 cm) meatballs. Place on the prepared baking sheet, spacing 2.5 cm apart.
5. Drizzle the meatballs with 1 tsp neutral oil and roll to coat.
6. Bake for 18 to 20 minutes, until cooked through.
7. Meanwhile, heat the remaining neutral oil in a large saucepan over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
8. Stir in the red curry paste and cook for 1 to 2 minutes until fragrant.
9. Pour in the coconut milk and bring to a gentle simmer.
10. Reduce heat to low and simmer for 5 to 7 minutes, until slightly thickened.
11. Gently add the baked meatballs to the sauce and simmer for 2 minutes to heat through.
12. Serve over jasmine rice, garnished with fresh cilantro.
- mixing bowls
- measuring cups
- wooden spoon
- food processor
- baking sheet
- parchment paper
- saucepan
- cutting board
- knife
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