Meatballs seasoned with green curry and served over a warm pan of green curry rice are the kind of contemporary comfort meal that can brighten up any weekday.
Ingredients:
Meatballs.
- 1½ pounds ground chicken
- ¼ cup finely chopped fresh basil, plus more for serving
- 3 garlic cloves, minced
- 3 green onions, white and green parts, finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon green curry paste
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1½ teaspoons kosher salt
- 3 tablespoons vegetable oil
Green Curry Rice.
- ⅓ pound green beans, trimmed and cut into 2 inch pieces (about 1 cup)
- 1 large carrot, cut into ¼-inch-thick slices (about 1 cup)
- 4 ounces cremini mushrooms, trimmed and quartered (about 1½ cups)
- ½ teaspoon sea salt
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 2 cups long grain white rice
- 1 tablespoon green curry paste
- 1 (14-ounce) can full-fat coconut milk
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice (from 1 lime), plus more for serving
Instructions:
Step:No:01
Prepare the meatballs. The chicken, fish sauce, curry paste, basil, garlic, green onions, sugar, cornstarch, and salt should all be combined in a big bowl. Mix thoroughly, then shape the meatballs into golf ball shapes (about 2 tablespoons each) using damp hands and place on a platter. There ought to be roughly twenty meatballs.
Step:No:02
In a large Dutch oven or skillet, heat 1 tablespoon of the oil over medium-high heat. Working in batches, add the meatballs to the oil in a single layer, being careful not to pack the Dutch oven too full. Cook for 8 to 10 minutes, rotating regularly, or until the meatballs are browned all over. Move the meatballs onto a dish.
Step:No:03
Add one more tablespoon of oil and lower the heat to medium. Stir together the green beans, carrots, mushrooms, and salt. Sauté the vegetables for 4–5 minutes while stirring, or until they are golden. Move to an additional plate. Add the garlic and shallot, and simmer for approximately 3 minutes, stirring now and then, until aromatic.
Step:No:04
After lowering the heat to medium-low, add the final tablespoon of oil. Stir the rice in and cook for two to three minutes. Add the green curry paste and simmer, stirring, for a further minute or so, until everything is well blended. Stir in the sugar, fish sauce, soy sauce, coconut milk, and ¾ cup water. Transfer the meatballs and their fluids back into the Dutch oven after bringing them to a simmer.
Step:No:05
Turn down the heat. For roughly fifteen minutes, cook with a lid on. After adding the veggies, cook for an additional 10 minutes or so, or until the liquid has been absorbed, the rice and vegetables are soft, and the meatballs are thoroughly cooked.
Step:No:06
Spoon the rice and meatballs into six bowls. To serve, sprinkle extra basil on top and drizzle some lime juice.more details for recipes:https://themodernproper.com/one-pan-chicken-meatball-and-green-curry-rice-bake
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