Joy’s Thai Chicken Meatballs in Green Curry

You guys know I’m a sucker for new meatball recipes, so I had to try this one when Joy posted it on her blog. I really liked it and thought it worked fine with spaghetti squash. It was a little spicier than John might have preferred (I also think we used a really hot brand of curry paste), so we added a little Greek yogurt on top to cool things off).


4 teaspoons coconut oil, divided
4 scallions, sliced thin 
1 stalk lemongrass, tough outer layer removed and discarded, inner part minced
1 small bunch cilantro, leaves and stems separated
5 garlic cloves, minced and divided
2-inch piece of ginger, minced and divided (I used ginger-in-a-tube)
1 pound ground chicken thighs (I used breast because it’s what I had on hand)
3 tablespoons panko
1 teaspoon salt
3 tablespoons green curry paste (or less, if you’re a spice wimp)
1 lime, zest and juice
1 can coconut milk (I used lite)
2 teaspoons brown sugar
1/2 teaspoon fish sauce (I probably used a little more)
1 head baby bok choy, coarsely shredded (I used a bit more than this)

Melt 2 teaspoons of the coconut oil over medium heat and add the scallions, lemongrass, cilantro stems, half the garlic and half the ginger. Cook until softened, about 5 minutes. Let cool.

Combine the ground chicken with the cooled scallion mixture, panko breadcrumbs salt. Form the mixture into 16 small meatballs. Add the remaining 2 teaspoons coconut oil to the skillet, and cook the meatballs over medium high heat until browned on all sides, about 10 minutes total. Transfer the meatballs to a plate, leaving the oil behind in the skillet as much as possible. Note: I did this ahead of time and stored in fridge. As a result my meatballs took longer to cook through since they were chilled.

Add the remaining garlic and ginger to the skillet. Cook about 1 minutes. Add curry paste and cook another 1 minutes. Add the lime zest, coconut milk, brown sugar, and fish sauce. Bring to a simmer and cook until the sauce thickens, about 3 minutes. Add the meatballs and bok choy and simmer, covered, until the bok choy is tender and the meatballs are cooked through, about 5 more minutes (or longer, see note). Off heat, stir in cilantro leaves and lime juice.


1 Comment

Filed under poultry

One response to “Joy’s Thai Chicken Meatballs in Green Curry

  1. Pingback: Low Carb January, Week Two | Missy's Recipes

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