INGREDIENTS:
1 pound ground chicken
3 cloves garlic, minced
4 scallions, chopped
1 bunch, cilantro, chopped
4 tablespoons breadcrumbs
1 whole egg
2 tablespoons red curry paste
1-inch ginger, grated
1 bag baby spinach
2 cans coconut milk
½ cups chicken stock
3 tablespoons parsley, minced
1 lime, juice and zest
Steamed rice for serving
METHOD:
Sauté scallions, 2 teaspoons minced garlic and 2 teaspoons minced ginger in a sauté pan until fragrant. Remove from heat and set aside to cool.
In a large bowl combine chicken, breadcrumbs, egg, cilantro, and onion-garlic mixture. Mix gently and form into small meatballs.
Sauté in skillet over medium heat until nicely browned. Transfer to a plate, leaving 1 tablespoon drippings in the pan. Add remaining garlic and ginger. Sauté until fragrant. Add curry paste and warm to release aroma. Add coconut milk and chicken stock and bring to a simmer. Return meatballs to the broth and simmer until meatballs are cooked through. Add lime juice, zest, spinach and chopped parsley and heat through. Serve over steamed rice.
Serves 4
THAI CUCUMBER RELISH
This refreshingly zippy cucumber peanut relish or ajad
is the perfect accompaniment to serve with these meatballs
INGREDIENTS:
2 tablespoons rice wine vinegar
1 teaspoon fish sauce
2 teaspoons granulated sugar
1 tablespoon canola oil
1 cucumber, halved lengthwise, seeded and sliced crosswise into 1’4” thick slices
1 carrot, peeled and sliced into thin rounds
1 bunch, cilantro, chopped
¼ red onion, thinly sliced
¼ cup dry roasted and salted peanuts, coarsely chopped
1 teaspoon bottled crushed red chili paste (or to taste)
salt and pepper
METHOD:
In a small bowl, whisk vinegar, fish sauce, sugar, and oil until well combined. Add cucumbers, carrot, cilantro, onion and peanuts. Mix gently and add 1 teaspoon crushed red chili paste or to taste. Adjust salt and pepper.
Contact Victoria Topham at petitefeastutah.com