Happy Thursday! If you need a recipe for tonight, might I suggest these chicken meatballs in green curry broth? The meatballs are easy to make, spicy, aromatic, and perfect in a simple green curry + coconut broth.

Add any veggie you have on hand. I used mushrooms, but try it with broccoli, zucchini, sugar snap peas, carrots, or sliced bell peppers. If using a green, crunchy veg (like broccoli or sugar snap peas), add them after the meatballs finish simmering, so you don’t overcook them!

Here’s what you need:

• 1 pound ground chicken

• 2 eggs

• 5 cloves garlic, peeled

• 4 Thai chili peppers, trimmed

• 3 scallions, scrubbed and trimmed, divided

• 1 shallot, peeled

• 1 tablespoon lemongrass paste

• ½–¾ cup panko or plain breadcrumbs

• 1 tablespoon neutral oil

• 1 yellow onion, peeled and sliced

• 6 ounces shiitake mushrooms, stems discarded and caps sliced

• 2 tablespoons green curry paste

• 3 cups water or chicken stock

• 15-ounce can of full-fat coconut milk

• Salt and pepper to taste

For serving:

• Lime wedges

• Crispy shallots

• Chili oil

• Cooked rice noodles (or serve it over cooked white rice!)

Full recipe is linked below 👇

Get the Recipe

If you want to see how the recipe is made, check out the video recipe below!

triedandtruerecipes

A post shared by Kylie Perrotti (@triedandtruerecipes)