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THAI CHICKEN MEATBALLS IN RED CURRY SAUCE

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

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THAI CHICKEN MEATBALLS IN RED CURRY SAUCE 0 Picture

Ingredients

  • FOR CHICKEN MEATBALLS
  • 1 pounds ground chicken
  • 1/2 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

Details

Preparation

Step 1

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.

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