Thai Coconut Curry Meatballs Jun 14 Written By Dog Recipe Me Daddy! Thai Red Curry Meatballs Thai Coconut Curry Meatballs Print Yield: 5 Prep time: 15 MinCook time: 30 MinInactive time: 10 MinTotal time: 55 Min Ingredients Balls 1 pound ground chicken or turkey 1 egg 1 cup panko 1/2 cup minced green onion 3 cloves pressed garlic 1 1/2 tablespoons grated ginger or ginger paste 1 tablespoon soy sauce or fish sauce 1 tablespoon red curry paste 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Sauce 1 tablespoon canola oil 1/2 red bell pepper sliced 1/2 yellow onion sliced 1 tablespoon ginger 1 tablespoon red curry paste 1 13.5 ounce cans unsweetened coconut milk 1 tablespoon fish sauce or soy sauce 2 tablespoons brown sugar chopped cilantro , for garnish Rice 1 cups Jasmine Rice 1 1/2 cups Water Instructions Balls Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside. In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight. Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5-10 minutes for a deliciously crispy crust. Remove from the oven and add to the coconut curry sauce. Sauce While the meatballs are baking, prepare the coconut curry sauce. In a large skillet, heat the oil over medium high heat. Add the onions and red bell pepper and cook for 3-4 minutes, stirring often. Stir in the ginger and and red curry paste and cook for another 2-3 minutes, stirring often so the vegetables don't burn but become soft and fragrant. Add the coconut milk and add the brown sugar and fish sauce or soy sauce and stir to combine. Cook for 5 minutes then add the meatballs to the sauce and cook for another 5 minutes, stirring occasionally. Taste for seasoning and if it needs more salt, add a dash or two more fish sauce or soy sauce. Garnish with chopped cilantro leaves and serve over rice or noodles. Rice Wash the rice thoroughly to rinse all starch off Add the rice and water to a stovetop pot Cover the pot and bring the water to a boil Reduce the heat to low, and allow the rice to simmer for roughly 10 minutes, until all water has been absorbed Remove rice from heat and leave the rice covered for 10 more minutes Remove the lid and use a fork or spoon to fluff the rice Rice is now ready to serve Dog
Thai Coconut Curry Meatballs Jun 14 Written By Dog Recipe Me Daddy! Thai Red Curry Meatballs Thai Coconut Curry Meatballs Print Yield: 5 Prep time: 15 MinCook time: 30 MinInactive time: 10 MinTotal time: 55 Min Ingredients Balls 1 pound ground chicken or turkey 1 egg 1 cup panko 1/2 cup minced green onion 3 cloves pressed garlic 1 1/2 tablespoons grated ginger or ginger paste 1 tablespoon soy sauce or fish sauce 1 tablespoon red curry paste 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Sauce 1 tablespoon canola oil 1/2 red bell pepper sliced 1/2 yellow onion sliced 1 tablespoon ginger 1 tablespoon red curry paste 1 13.5 ounce cans unsweetened coconut milk 1 tablespoon fish sauce or soy sauce 2 tablespoons brown sugar chopped cilantro , for garnish Rice 1 cups Jasmine Rice 1 1/2 cups Water Instructions Balls Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside. In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight. Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5-10 minutes for a deliciously crispy crust. Remove from the oven and add to the coconut curry sauce. Sauce While the meatballs are baking, prepare the coconut curry sauce. In a large skillet, heat the oil over medium high heat. Add the onions and red bell pepper and cook for 3-4 minutes, stirring often. Stir in the ginger and and red curry paste and cook for another 2-3 minutes, stirring often so the vegetables don't burn but become soft and fragrant. Add the coconut milk and add the brown sugar and fish sauce or soy sauce and stir to combine. Cook for 5 minutes then add the meatballs to the sauce and cook for another 5 minutes, stirring occasionally. Taste for seasoning and if it needs more salt, add a dash or two more fish sauce or soy sauce. Garnish with chopped cilantro leaves and serve over rice or noodles. Rice Wash the rice thoroughly to rinse all starch off Add the rice and water to a stovetop pot Cover the pot and bring the water to a boil Reduce the heat to low, and allow the rice to simmer for roughly 10 minutes, until all water has been absorbed Remove rice from heat and leave the rice covered for 10 more minutes Remove the lid and use a fork or spoon to fluff the rice Rice is now ready to serve Dog
