THAI RED CURRY CHICKEN MEATBALLS
Meatballs have mass appeal; beloved by children, and sought after by even the most discriminating foodie, there’s something undeniable about our love for this universal food. During the pandemic our family took a deep dive into new and different ways for making meatballs, but our favorite has been of the chicken variety; in fact, during our recent whole30 excursion, chicken meatballs made with nutritional yeast and coconut flour became an almost weekly request from my finicky teenage daughter.
BLUE ELEPHANT THAI PREMIUM RED CURRY
We continue our odyssey with THAI RED CURRY CHICKEN MEATBALLS made with BLUE ELEPHANT Premium Red Curry Sauce; nestled against grilled broccoli and fragrant BLUE ELEPHANT Jasmine Rice. The meatballs themselves are delicate and nuanced, propelled brilliantly by the myriad flavors teeming in the BLUE ELEPHANT Red Curry Sauce: sliced red chili, kaffir lime leaves, and sweet basil.
My affinity for BLUE ELEPHANT continues to grow, a truly wonderful line of sauces, soups, and spices that I use as not only an accompaniment to certain foods like chicken meatballs, but also as an important, singular ingredient in a score of new recipes. BLUE ELEPHANT is authentic in it’s composition, using only the freshest, specific ingredients grown in Thailand. We could certainly labor and make our own, but truly authentic red curry is only made using ingredients grown in the soil of Thailand, nurtured by the farmers of Thailand, and watered only by the rains of Thailand.
The sauce is made simply by simmering with a 1/2 cup of water as our rice steams over the range and the meatballs cook in the oven. In a matter of minutes, the kitchen is filled with the fragrance of Thailand's famed Red Curry…all thanks to the care taken by BLUE ELEPHANT to create a rich, authentic, and utterly delicious sauce.
THAI RED CURRY CHICKEN MEATBALLS
Serves: 4 to 6 | Prep Time: 20 Minutes | Cook Time: 30 Minutes
INGREDIENTS
MEATBALLS
11 ⁄2 pounds ground chicken
1 large egg
1 ⁄4 cup nutritional yeast
1 tablespoon coconut flour
1 ⁄4 cup finely chopped fresh basil
3 garlic cloves minced
2 teaspoons mushroom powder
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
RED CURRY
1 10.6 ounce pouch of Blue Elephant Red Curry
1/2 cup water
ADDITIONAL INGREDIENTS
1 head broccoli, grilled
2 cups Blue Elephant Jasmine Rice, cooked
TECHNIQUE
PREHEAT the oven to 425°F.
COMBINE the ground chicken, egg, nutritional yeast, flour, basil, garlic, mushroom powder, salt, and pepper in a large mixing bowl. Carefully mix with your hands until the ingredients are blended. Form the mixture into 12 to 15 meatballs using a small to medium sized ice cream scoop. Place on sheet pan covered with parchment. Then place in oven for approximately 15 minutes or until internal thermometer reads 165°F.
HEAT Blue Elephant Red Curry with 1/2 cup water in medium saucepan over medium-low heat. Simmer but take care not to scorch.
SERVE the meatballs over the Blue Elephant Jasmine Rice, gently covered with the Blue Elephant Red Curry sauce next to grilled broccoli or vegetable of your choice.
BLUE ELEPHANT MAKES A BRILLIANT LINE OF INGREDIENTS - A NECESSITY FOR ANY WELL STOCKED PANTRY.