Ingredients
- Meatballs
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tsp ginger, grated
- 1 Tbsp soy sauce or tamari
- 1 Tbsp lime juice
- 1 Tbsp chopped cilantro
- 1 Tbsp chopped green onions
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp olive oil or avocado oil
- Sauce and Vegetables
- 1/2 Tbsp olive oil or avocado oil
- 1-2 tsp fresh ginger, grated
- 1 small yellow onion, sliced
- 1 large carrot, julienned or thinly sliced
- 1 red bell pepper, sliced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 can coconut milk
- 2 Tbsp soy sauce
- 2 Tbsp Thai red curry paste
- lime juice
- fish sauce, to taste
- cilantro and green onion for serving
Instructions
In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, soy sauce, lime juice, cilantro, green onions, salt, and pepper. Mix until just combined.
Using your hands or a cookie scoop, shape the mixture into 1-inch meatballs and set aside.
Heat a large skillet over medium heat and lightly grease with oil. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add onion, ginger, carrots, bell pepper, snap peas, salt and pepper. Sauté for 3-4 minutes until the vegetables are slightly tender
Add coconut milk, soy sauce, red curry paste and lime juice to the skillet. Stir to combine and bring to a simmer.
Return the meatballs to the skillet and let them simmer in the sauce for 8-10 minutes, stirring occasionally.
Serve warm over rice and garnish with cilantro and green onions.
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