THAI CHICKEN MEATBALLS IN RED CURRY SAUCE

Slow Cooker Recipe: 5-quart slow cooker Prep 20 minutes Cook Low 4 to 6 hours Makes 48 (1-inch) meatballs

THAI CHICKEN MEATBALLS IN RED CURRY SAUCE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR CHICKEN MEATBALLS

  • 1

    pounds ground chicken

  • ½

    cup fresh chopped cilantro

  • 1

    tablespoon salt-free Thai seasoning, The Spice Hunter®

  • 1

    teaspoon crushed garlic, Christopher Ranch®

  • 2

    tablespoons soy sauce, Kikkoman®

  • 1

    tablespoons lime juice, ReaLime®

  • 1

    cup bread crumbs, Progresso®

  • FOR RED CURRY SAUCE

  • 1

    can (14-ounce) coconut milk, Thai Kitchen®

  • 1

    bottle (8-ounce) clam juice, Snow's®

  • 2

    tablespoons lime juice, ReaLime®

  • 1

    tablespoon red curry paste, Thai Kitchen®

  • 2

    cups peeled and slivered red onion

Directions

1. Preheat broiler. Line a heavy duty baking sheet; with aluminum foil and set aside. In a large bowl, combine all meatball ingredients. Using a wooden spoon or clean hands, mix thoroughly. Shape into 1-inch balls. 2. Place meatballs on prepared baking sheet and broil 6 inches from heat source for 8 to10 minutes, turning once. 3. Whisk together all sauce ingredients in a medium bowl, except slivered onions. Set aside. Place half of the slivered onions in the bottom of a 5-quart slow cooker. Add several meatballs at a time to the bowl or sauce. Coat meatballs with sauce and transfer to slow cooker using a slotted spoon. Repeat until all meatballs are well coated. Pour remaining sauce over meatballs and sprinkle with remaining slivered onions. 4. Cover and cook on LOW setting for 4 to 6 hours. Strain and defat the cooking liquid. Serve as sauce on the side. Garnish with fresh cilantro. Tip: Occasionally wet hands with cold water when making meatballs. This will prevent sticking.


Nutrition

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