sliced thin (both green and white segments)
garlic, minced, divided
grated fresh ginger, divided
red Thai curry paste, divided
panko bread crumbs
finely chopped fresh cilantro, plus more for serving
finely chopped fresh basil
zested and juiced
can coconut milk
chopped spinach or baby bok choy
ground black pepperIn a large mixing bowl, combine the chicken, white parts of the scallions, 2 cloves of minced garlic, 1 tablespoon of grated ginger, 1 tablespoon of curry paste, panko, cilantro, basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use your hands or a wooden spoon to thoroughly mix all the ingredients together until just combined. Try not to overwork the meat.
out a piece of the chicken mixture and gently roll between your hands to form 1 1/2-inch meatballs and place on a large plate or baking sheet. Continue shaping until all the meat is formed into meatballs. You will have about 16 meatballs.
the oil in a medium saucepan over medium heat. Add the remaining garlic and ginger, stir to combine with the oil, and cook for about 30 seconds, until fragrant. Add the remaining curry paste, and cook for another 30 seconds, then stir in the lime zest, coconut milk, and chicken stock. Bring the sauce to a simmer.
place the meatballs into the sauce. Cover and simmer for 30 to 35 minutes, until the meatballs are cooked through and an instant-read thermometer inserted into the center of the meatballs reads 165°F.
in the spinach or baby bok choy and cook for another 2 to 3 minutes, until wilted. Remove the pan from the heat, stir in the lime juice, and add additional seasoning, as needed.
immediately over rice noodles or basmati rice.
1 pound boneless skinless chicken breast, diced into bite-sized pieces. 1one 13-ounce can coconut milk (I used lite. 11 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste). 12 to 3 tablespoons coconut oil (olive oil may be substituted)1 medium/large sweet Vidalia or yellow onion, diced small1 pound boneless skinless chicken breast, diced into bite-sized pieces3 cloves garlic, finely minced or pressed2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped2 teaspoons ground corianderone 13-ounce can coconut milk (I used lite. full-fat will deliver a richer/thicker result)1 to 1 1/2 cups shredded carrots1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)1 teaspoon kosher salt, or to taste1/2 teaspoon freshly ground black pepper, or to tasteabout 3 cups fresh spinach leaves1 tablespoon lime juice1 to 2 tablespoons brown sugar, optional and to taste1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)rice, quinoa, or naan, optional for serving
Serve topped with a generous sprinkle of coriander (cilantro) and fish sauce on the side. It is a feast for the senses – fragrant and aromatic with a heady mix of spices, a touch of heat and a balance of flavour across sweet, sour, salty and savoury (umami)
it didn't raise it much so it's a keeper (with wholegrain basmati rice). I have cooked this Quick Thai Green ChickenCurry several times now, adapting it from this Thai Green Curry in a Hurry recipe from the Recipe community and I finally got it exactly how we like it
Pour sauce over chicken and vegetables. Process until the sauce is smooth(ish). I am a sucker for coconut in curry and so although I was tempted with Bean’s German Apple Plum Cake as well as her Chive Garlic Cornbread, it was her GORGEOUS Slow Cooker CoconutChickenCurry that I made for the SRC