Creamy Coconut Curry Meatballs with Jasmine Rice

Ingredients

• •1 pound ground chicken or turkey
• •1/2 cup breadcrumbs
• •1 large egg
• •2 cloves garlic, minced
• •1 teaspoon ground ginger
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 tablespoon vegetable oil
• •1 can (13.5 oz) coconut milk
• •1/4 cup red curry paste
• •1 tablespoon fish sauce
• •1 tablespoon brown sugar
• •1 cup chicken broth
• •1 red bell pepper, sliced
• •1 cup snap peas
• •1 tablespoon lime juice
• •2 cups cooked jasmine rice
• •Fresh cilantro, for garnish
• •Sliced green onions, for garnish

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a bowl, mix ground chicken or turkey, breadcrumbs, egg, minced garlic, ground ginger, salt, and pepper until well combined.

3. 3

   Form mixture into approximately 20 small meatballs and place them on the prepared baking sheet.

4. 4

   Bake meatballs for 15-20 minutes, until cooked through and lightly browned.

5. 5

   In a large skillet, heat the vegetable oil over medium heat.

6. 6

   Add red curry paste to the skillet and cook for 2 minutes, stirring frequently, to release its aroma.

7. 7

   Stir in the coconut milk, fish sauce, brown sugar, and chicken broth. Bring to a simmer.

8. 8

   Add red bell pepper and snap peas to the sauce. Cook for 5 minutes, until vegetables are tender but still crisp.

9. 9

   Add baked meatballs to the skillet, coating them in the curry sauce. Simmer for 5 minutes.

10. 10

    Stir in lime juice right before serving.

11. 11

    Serve meatballs and curry sauce over cooked jasmine rice. Garnish with fresh cilantro and sliced green onions.