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| Coconut Chicken Meatball Curry with Rice Noodles submitted by Mom Johnson |
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Description
A delicious feel-good comfort food!
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Directions
Add the chicken, green onions, Worcestershire sauce, and a pinch of pepper to a bowl and mix until just combined. Coat your hands with a bit of oil and roll the meat into tablespoon-size meatballs. (Should make 15-20 meatballs.)
Heat the sesame oil in a large skillet over medium-high heat. Add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Transfer to a plate.
To the skillet, add the onions and bell peppers. Cook until softened, 5 minutes. Season with salt and pepper. Stir in the garlic, ginger and curry paste. Cook until fragrant, about 1 minute. Add the broth, coconut milk, soy sauce, honey and peanut butter. Stir to combine. Add the corn and meatballs and cook, stirring occasionally until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro and basil.
Meanwhile, cook the noodles according to package instructions.
Divide the noodles between bowls and ladle the curry over. Top each bowl as desired with basil, cilantro, lime juice and sesame seeds.
Serves 4
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Ingredients
 1 pound ground chicken, pork or turkey
4 green onions, chopped
2 tsp. Worcestershire sauce
Salt and pepper
2 T. sesame oil or EVOL
1 yellow onion
1 orange bell pepper, chopped
4 cloves garlic
1 T. grated fresh ginger
1/4 cup Thai red curry paste
1 can (13.5 oz) full-fat coconut milk
1 cup chicken broth
1/4 cup peanut butter
3 T. soy sauce
1 T. honey
2 cups yellow corn
8 oz. rice noodles
Juice and zest from 1/2 lime
1/4 cup each fresh cilantro and basil
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