Thai Green Curry with Juicy Chicken Meatballs

Directions:

Prepare Meatballs:

In a bowl, mix the ground chicken, breadcrumbs, egg, garlic, ginger, and 1 teaspoon of green curry paste. Season with salt and pepper. Form into small meatballs (about 1 inch in diameter).

Cook Meatballs:

Heat olive oil in a large skillet over medium heat. Cook the meatballs for 4-5 minutes, turning occasionally, until browned on all sides. Remove from the skillet and set aside.

Make the Green Curry Sauce:

In the same skillet, add the remaining green curry paste and cook for 1 minute until fragrant. Stir in coconut milk, fish sauce, soy sauce, and brown sugar. Bring the mixture to a simmer.

Add Vegetables and Meatballs:

Add the red bell pepper and zucchini to the skillet. Return the meatballs to the skillet and cook for 10-12 minutes, or until the vegetables are tender and the meatballs are cooked through.

Finish and Serve:

Stir in fresh basil leaves and adjust seasoning if necessary. Serve the Thai Green Curry Chicken Meatballs with jasmine rice.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Kcal: 450 kcal per serving

Servings: 4