A recipe for tonight
These chicken meatballs in green curry broth are divine 🌞
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 👇
If you want to see how the recipe is made, check out the video recipe below!
