halfbakedharvest4.4
Weeknight 30 Minute Coconut Curry Chicken Meatballs
This dish incorporates a variety of Thai flavors, all with an abundance of health benefits. Serve over steamed rice and top with spicy mango salsa and toasted coconut. DELICIOUS!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.2. Add the chicken, green onions, garlic, Worcestershire sauce, and a pinch each of salt and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Transfer to the oven and bake for ⏱️ 15 minutes or until the meatballs are crisp and cooked through. 3. Meanwhile, heat the sesame oil in a large skillet over medium heat. Add the shallots, bell peppers, and ginger. Cook until the fragrant and the peppers softened, ⏱️ 5-8 minutes. Season with salt and pepper.4. Stir in the curry paste and cook until fragrant, about ⏱️ 1 minute. Add the coconut milk, soy sauce, and fish sauce. Stir to combine, bring the mixture to a boil. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about ⏱️ 5 minutes. Remove from the heat and stir in the cilantro.5. In a small bowl, combine the mango, jalapeño, lime zest, and lime juice. 6. Serve the meatballs and sauce over bowls of rice topped with toasted coconut, spicy mango, and additional herbs.
garlic, minced or grated1 clove(14 ounce) full-fat coconut milk1 canWorcestershire sauce1 teaspoonsesame oil, or extra virgin olive oil2 tablespoonsmedium shallots, finely chopped2fish sauce1 tablespoonmango, diced1
Nutrition Facts
calories
607 kcal
serving Size
1 serving
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