Thai Meatballs with Curry Sauce
These Thai meatballs with coconut curry sauce burst with flavor and have just a touch of heat. Serve this duo with rice, zucchini noodles or all on their own. This recipe makes a lot, so freeze some for a rainy day. Yum!
Ingredients
Meatballs
- 3 pounds ground chicken
- 3 eggs
- 1/3 cup dried parsley
- 1/3 cup dried cilantro
- 10 cloves garlic minced
- 2 Tablespoons dried thyme
- 1 1/2 Tablespoons red pepper flakes
- 2 Tablespoons ground coriander
- 2 Tablespoons salt
- 2 teaspoons ground pepper
- 2 cups old fashion oats
Curry Sauce
- 6 ounces spinach fresh
- 2 medium onions diced
- 2 cups carrots chopped
- 2 cups celery chopped
- 1 red bell pepper chopped
- 1 Tablespoon fish sauce
- 1 Tablespoons salt
- 1 teaspoon white pepper ground
- 2 Tablespoons green curry paste
- 1 teaspoon red pepper flakes
- 2 cans coconut milk full fat & unsweetened
Instructions
Thai Meatballs
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Add enough chicken stock to the bottom of a soup pot or slow cooker. Turn the slow cooker on high and cover. If using a soup pot, bring the chicken stock to a simmer and cover.
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Combine all the meatball ingredients together until thoroughly mixed.
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Portion out meatballs to desired size and steam until cooked through, approximately 25-30 minutes.
Curry Sauce
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Put all ingredients into a large soup pot. Bring to a boil, reduce heat to a simmer and cover.
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Simmer for 1 hour and puree with blender or hand immersion blender.
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Pour sauce over meatballs and serve with rice.