Chicken Meatballs in Coconut Curry Sauce

Ingredients:

For the Meatballs:

1 lb ground chicken

1/4 cup breadcrumbs

1 egg

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon lime zest

2 tablespoons fresh cilantro, chopped

1 tablespoon fish sauce

1 teaspoon red curry paste

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Coconut Curry Sauce:

1 tablespoon coconut oil

1 can (13.5 oz) full-fat coconut milk

1/2 cup chicken broth

1 tablespoon red curry paste

1 tablespoon fresh ginger, grated

1 tablespoon garlic, minced

1 tablespoon fish sauce

1 tablespoon lime juice

1 red bell pepper, sliced thinly

Fresh cilantro, for garnish

Fresh basil, for garnish

2 whole red chilies, for garnish

Lime wedges, for serving

For Serving:

2 cups cooked jasmine rice

Directions:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine all the meatball ingredients (ground chicken, breadcrumbs, egg, garlic, ginger, lime zest, cilantro, fish sauce, red curry paste, salt, and pepper). Mix until fully combined.

Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 15-20 minutes, or until golden-brown and cooked through.

While the meatballs bake, heat the coconut oil in a large skillet over medium heat. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.

Stir in the red curry paste and cook for another 1 minute to release the flavors.

Pour in the coconut milk and chicken broth, stirring to combine. Bring the sauce to a simmer.

Add the sliced red bell pepper and cook for 5 minutes, until softened.

Once the meatballs are done, gently add them to the skillet with the coconut curry sauce. Simmer for an additional 5 minutes to allow the flavors to meld together.

Stir in the lime juice and taste for seasoning, adjusting with salt and fish sauce as needed.

Serve the meatballs and curry sauce over a bed of jasmine rice. Garnish with fresh cilantro, basil, whole red