Imported from the web

Thai Meatballs in Creamy Curry Sauce

Name: Thai Meatballs in Creamy Curry Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: Ground chicken (Quantity not specified in the source.); 1 dl Panko; 800 ml Coconut cream (Divide: 200 ml for the panko and the remaining amount for the sauce.); 1 msk Crispy chili oil (Plus a little extra for serving.); Cilantro (Finely chop the stems for the meat mixture; use the fresh leaves as a topping. Quantity not specified in the source.); 2 tsk Ginger (Grated.); 2 Garlic (Cloves, grated.); 1 msk Soy sauce; 2 tsk Fish sauce; 2 tsk Sesame oil; 2 msk Yellow curry powder; 1 msk Red curry paste; 2 Lemongrass; 1 Yellow onion (Finely chopped.); Cooking oil (For frying the meatballs; quantity not specified in the source.); Rice (Freshly cooked for serving; quantity not specified in the source.)

Recipe by Alica Andersson Facebook

Imported by Arne Bakkevold on SeeMeCook

Juicy chicken meatballs with panko, ginger, garlic, and cilantro, served in a creamy coconut and curry sauce. The dish is finished with fresh cilantro and chili oil and served with freshly cooked rice.

4 servings50 minSoutheast Asian

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Ingredients

Ground chicken (Quantity not specified in the source.)
1 dl Panko
800 ml Coconut cream (Divide: 200 ml for the panko and the remaining amount for the sauce.)
1 msk Crispy chili oil (Plus a little extra for serving.)
Cilantro (Finely chop the stems for the meat mixture; use the fresh leaves as a topping. Quantity not specified in the source.)
2 tsk Ginger (Grated.)
2 Garlic (Cloves, grated.)
1 msk Soy sauce
2 tsk Fish sauce
2 tsk Sesame oil
2 msk Yellow curry powder
1 msk Red curry paste
2 Lemongrass
1 Yellow onion (Finely chopped.)
Cooking oil (For frying the meatballs; quantity not specified in the source.)
Rice (Freshly cooked for serving; quantity not specified in the source.)

Steps

1
Mix 200 ml of the coconut cream with the panko in a bowl. Let the mixture stand for approximately 5 minutes, until the panko has softened and swollen.
2
Place the ground chicken in a large bowl. Add the grated garlic, grated ginger, crispy chili oil, finely chopped cilantro stems, soy sauce, finely chopped onion, and fish sauce. Mix well.
3
Stir the swollen panko mixture into the ground chicken and combine until you have a smooth mixture.
4
Shape the mixture into meatballs of your desired size.
5
Fry the meatballs in oil over medium-high heat until they have developed a nice golden-brown surface all over.
6
Meanwhile, combine the remaining coconut cream with the sesame oil, yellow curry powder, red curry paste, and lemongrass in a frying pan.
7
Let the sauce simmer for approximately 10 minutes so the flavors can develop.
8
Place the fried meatballs in the curry sauce and let them simmer for a few more minutes, until cooked through and juicy.
9
Top with fresh cilantro and drizzle with a little extra chili oil.
10
Serve the meatballs with freshly cooked rice.

Notes

The source does not specify the quantity of ground chicken, cilantro, frying oil, or rice. It also does not specify the exact temperature or how long the meatballs should simmer after being added to the sauce; cook them until they are cooked through and juicy.