Thai Peanut Curry Meatballs (Pra Ram

• Meat

  • 2 1 lb ground chicken [see note

• Produce

  • 1 Cilantro
  • 1 tsp Garlic
  • 5 Green onion
  • 9 Of fresh cilantro, springs
  • 1 Peanuts, dry roasted
  • 1 pinch Red chili flakes
  • 1/2 cup Spinach, heaping fresh wilted and chopped
  • 1 Vegetables

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 can Coconut milk
  • 3 tbsp Thai red curry paste

• Condiments

  • 6 Fish sauce see note
  • 2 tbsp Peanut butter

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1 tablespoon sesame oil [see note
  • 1 tbsp Sesame oil

• Bread & Baked Goods

  • 4 1 cup panko breadcrumbs [see note

• Liquids

  • 1/2 cup Water

Found on kitchendreaming.com

Description

Ingredients

• For Meatballs:
• 1 tablespoon sesame oil [See Note 1]
• 1 lb ground chicken [See Note 2]
• ½ cup (heaping) fresh spinach, wilted and chopped
• 4 green onions (scallions), chopped
• 9 springs of fresh cilantro, chopped
• 1 tbsp fish sauce [See Note 3]
• 1 tbsp Thai red curry paste
• 1 cup panko breadcrumbs [See Note 4]
• 1 egg
• salt and pepper, to taste
• For the sauce:
• 1 tbsp sesame oil
• pinch of red chili flakes, to taste
• 2 tablespoons Thai red curry paste
• 1 can coconut milk
• 2 tablespoons peanut butter
• 2 tablespoons fish sauce [See Note 3]
• 1 tablespoons brown sugar
• 1 teaspoon minced garlic
• ½ cup water, if needed to thin the sauce
• Optional garnishes:
• dry roasted peanuts, chopped
• green onion (scallion), sliced
• chopped cilantro
• Optional side dishes:
• Rice
• steamed vegetables

Directions

• If you are serving with rice, start it now according to the package instructions. It should be ready when dinner is ready.
• Heat a medium skillet over medium heat. Add 1 tbsp sesame oil.
• In a large mixing bowl, add the remaining meatball ingredients. Mix together and form into 1-inch meatballs, about the size of a gold ball. Place meatballs in hot pan and sear on all sides.
• While the meatballs are cooking, start on the Thai peanut curry sauce.
• Heat a large skillet or medium sauce pan, over medium heat. Heat 1 tablespoon sesame oil and add the red curry paste and a pinch of red chili flakes. Cook stirring frequently for about two minutes. Taste and add more chili flakes if you prefer a spicier sauce. Add the coconut milk and gently simmer. When the coconut milk is hot, add the peanut butter, curry paste, fish sauce, brown sugar, and garlic. Whisk until combined. Add the meatballs into the curry sauce and continue to simmer over medium heat for 15 minutes or until the sauce has reduced and thickened and the meatballs are cook through.
• Serve over rice with fresh steamed vegetables. Garnish with crushed peanuts, chopped scallions and/or chopped cilantro.