This recipe is versatile — a great way to change things up a bit. Make it a filling dinner by adding vegetables (great time to clean out the fridge) or thicken the sauce a bit and serve as an appetizer– the possibilities are endless.
Thai Curry Meatballs
This recipe is versatile, a great way to change things up a bit. Make it a filling dinner by adding vegetables (great time to clean out the fridge) or thicken the sauce a bit and serve as an appetizer– the possibilities are endless.
1 pound of ground chicken
2 cloves of garlic, minced
2 green onions, sliced
½ teaspoon ACV
½ teaspoon of coconut aminos
Salt and pepper
2 tablespoons of sesame oil
1 shallot, minced
1 inch of ginger, minced
2 red, yellow, or orange peppers, sliced
2 tablespoons of Thai red curry paste
1 can of Compliant coconut milk
2 tablespoons of Compliant Coconut Aminos
1 Tablespoon of Compliant fish sauce
Salt + pepper to taste
Garnish with Cilantro + basil, chopped
- Preheat oven to 425 degrees. MEATBALLS: Gently combine ground chicken, garlic, green onions, salt + pepper, and vinegar in a bowl. Use your hands or a spoon to form tablespoon-sized balls. Just make sure they are all similar in size to make sure they cook evenly. Bake for 15 minutes.
- PREPARE SIMMER SAUCE: Saute the shallot, ginger, and sliced peppers in the sesame oil till tender. Approximately 5 minutes. Add the curry paste, fish sauce, and coconut aminos.
- Bring the heat up to medium and add the can of compliant coconut milk. Let mixture simmer. Add up to 2 cups of vegetables and the baked meatballs. Cook for an additional 5 minutes. Since the chicken meatballs are already cooked throughout, you are just warming them up at this point!