Thai Spiced Chicken Meatballs in Coconut Curry

Ingredients:

For the Meatballs:

1 pound ground chicken

1/2 cup shredded zucchini (about 1 small zucchini)

2 green onions, chopped

2 shallots, chopped

2 teaspoons grated ginger

1 clove garlic, grated

1/4 teaspoon cayenne pepper

Black pepper, to taste

2 teaspoons tamari or soy sauce

For the Coconut Curry:

3 tablespoons extra virgin olive oil, divided

1 red bell pepper, sliced

2 tablespoons salted butter

1-3 tablespoons Thai red curry paste (adjust to taste)

1 can (14 oz) coconut milk

3 tablespoons tamari or soy sauce

1 tablespoon grated ginger

1 clove garlic, grated

1 shallot, chopped

1/4 cup fresh cilantro, chopped

For Serving:

Fresh basil

Lime wedges

Cooked rice

Additional green onions (optional)

Directions:

Make the Chicken Meatballs:

In a large bowl, combine the ground chicken, shredded zucchini, green onions, 1 chopped shallot, 2 teaspoons grated ginger, grated garlic, cayenne pepper, black pepper, and tamari. Form into tablespoon-sized meatballs. Set aside.

Sear the Meatballs:

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the meatballs for 4-5 minutes, turning occasionally until browned. Transfer to a plate.

Prepare the Coconut Curry:

In the same skillet, add the remaining tablespoon of olive oil. Sauté the shallot, garlic, and ginger for 1 minute until fragrant. Add the red bell pepper, butter, and Thai red curry paste, cooking for 2 minutes until combined.

Simmer the Meatballs:

Pour in the coconut milk and tamari, scraping up any browned bits. Let the sauce simmer, then add the meatballs. Cook for 5 minutes until fully cooked.

Add Fresh Herbs:

Stir in the chopped cilantro and adjust seasoning as needed.

Serve:

Serve the meatballs and coconut curry over rice. Garnish with fresh basil, cilantro, green onions, and lime wedges.