Thai Chicken Meatballs with Coconut Almond Sauce
Author: 
Recipe type: meatballs
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 28 meatballs
 
thai chicken meatballs with coconut almond curry sauce
Ingredients
  • ½ cup chopped carrots
  • ¼ - ½ of a red onion, chopped roughly
  • about a cup of cilantro leaves
  • a scant cup of basil leaves
  • juice of 1 lime
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 2 cloves of garlic, chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon red chili flakes
  • 2 lbs chicken thighs or ground chicken (or turkey)
  • 1 can of coconut milk
  • 2 teaspoons of thai green curry paste
  • 2 teaspoons of almond butter
  • juice of ½ a lime (about 4 teaspoons)
  • 2 cloves minced garlic
  • 2 tea
Instructions
  1. For the meatballs:
  2. Heat the oven to 400F/200C.
  3. Place the carrots, onion, herbs, lime juice, salt, garlic, and ground spices in the bowl of a food processor. Pulse until finely chopped and paste-like. Scrape into a large mixing bowl.
  4. If using thighs: pulse the chicken thighs in the processor until ground. Otherwise, add the ground meat to the spice paste in the mixing bowl. Fold and stir to combine.
  5. Line a baking sheet with parchment or foil. Using a tablespoon measure, scoop out portions of the meat mixture and place them on the tray. I got 28 meatballs in total.
  6. Lightly coat the balls with baking spray or olive oil and bake for 15 minutes. Remove from oven, turn the meatballs over, and bake for another 15 minutes or until browned and cooked through.
  7. For the sauce: While the meatballs are baking, combine the coconut milk, curry paste, almond butter, lime juice, and garlic in a pan and simmer for 10 minutes to infuse flavors.
  8. Serve the meatballs with the sauce, but store leftover balls and sauce separately.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/thai-chicken-meatballs-coconut-almond-sauce/