Coconut Curry Chicken Meatballs (Print Version)

Chicken meatballs in coconut curry sauce with basil, carrots, and spinach, served over fluffy white rice.

# What You'll Need:

→ For the Chicken Meatballs

01 - 1 large egg
02 - 1 pound ground chicken
03 - 1/4 cup fresh basil, finely chopped, plus extra for garnish
04 - 2 scallions, thinly sliced (divided)
05 - 1 red serrano chile, finely chopped (divided)
06 - 6 cloves garlic, finely chopped (divided)
07 - 2 inch piece fresh ginger, peeled and finely chopped (divided)
08 - 3 tablespoons Thai red curry paste (divided)
09 - 2 teaspoons fish sauce
10 - 2 teaspoons reduced sodium soy sauce (divided)
11 - Kosher salt, to taste

→ For Cooking and Sauce

12 - 2 tablespoons neutral oil (such as canola or avocado oil)
13 - 1 medium carrot, peeled and grated
14 - 1/2 teaspoon ground coriander
15 - 1/2 cup low sodium chicken broth
16 - 1 can (14 ounces) coconut milk
17 - 2 teaspoons honey
18 - 10 ounces frozen spinach, thawed and squeezed dry
19 - 1 tablespoon fresh lime juice
20 - Cooked white rice, for serving

# Steps to Follow:

01 - In a large mixing bowl, combine the egg, ground chicken, chopped basil, half the scallions, half the chile, half the garlic, half the ginger, and 1 tablespoon red curry paste. Add fish sauce and 1 teaspoon soy sauce, season with kosher salt, and gently mix until just combined.
02 - Scoop the mixture into 18 portions, about 2 tablespoons each, onto a parchment-lined baking sheet. Freeze for 5 to 10 minutes to firm, then roll into uniform balls and freeze for another 5 minutes to maintain their shape during cooking.
03 - Heat oil in a large stainless steel skillet over medium heat. Sear the meatballs in a single layer, turning to brown evenly, until golden and cooked through with an internal temperature of 165°F, about 8 minutes. Transfer to a plate and set aside.
04 - Lower the heat to medium-low. Add grated carrot and a pinch of salt to the skillet, sautéing until starting to soften, about 5 minutes. Increase heat to medium and add the remaining scallions, chile, garlic, and ginger, stirring until fragrant, 1 to 2 minutes.
05 - Stir in ground coriander and the remaining 2 tablespoons red curry paste. Cook until the mixture darkens and is aromatic, about 2 to 3 minutes. Pour in chicken broth, scraping up any browned bits from the pan.
06 - Add coconut milk and honey, and bring the sauce to a gentle simmer. Cook, stirring occasionally, until slightly thickened and coats the back of a spoon, about 5 minutes.
07 - Fold in the thawed spinach, lime juice, and remaining 1 teaspoon soy sauce. Return the browned meatballs to the sauce and simmer on low for 2 to 3 minutes, until heated through.
08 - Ladle meatballs and curry sauce over bowls of steamed white rice. Garnish with extra fresh basil and serve with lime wedges if desired.

# Additional Notes:

01 - Freezing the formed chicken meatballs for a few minutes before browning helps them retain their shape and tenderness during cooking.
02 - Ground turkey may be substituted for chicken, though it may require slightly increased cooking time.
03 - Taste and adjust the final sauce with additional lime juice for brightness or a touch of honey for balance as needed.

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