Cilantro Peanut Chicken Meatballs
This recipe for Cilantro Peanut Chicken Meatballs is a Thai Inspired Recipe. It is however something I make with everyday ingredients. Well everyday ingredients to me anyway. It does however have the salty tangy flavors of a green curry, with just a lingering bit of sweetness somewhere in the background. I sometime make this with cubed chicken pieces. However, if I have ground chicken or turkey on hand that is what use. There is something cozy and homey about meatballs don’t you think? Think spaghetti and meatballs. Or these feta infused instant pot meatballs. At any rate this is an easy comforting curry happily served over rice or rice noodles.
I revive it in winter because the green offers a brightness that lights up a somewhat dreary or cold day. Sometimes winter days make you wonder if spring will ever find its way. Spring always does. In summer this curry is a welcome way for me to use up the plethora of herbs readily found out and about. In fact, in summer mint sometimes makes its way into this as well.
You can make the meatballs with any meat of your choice. You will of course, need to adjust the cooking time depending on what you use. Something like Beef or lamb will have a longer cooking time. I have not tried these with beyond meat, but something tells me it would work just fine. I have a thing against using fake meat. I would rather skip it. Now that is me. There are a lot of grains that can get you texture if that is what you are after.
Ingredients
- 1 cup of chopped cilantro
- ½ cup basil (preferably Thai Basil)
- 1-inch piece of ginger
- 4 cloves of garlic
- 4 green chilies (this can be adjusted to taste)
- 1 tablespoon lime zest
- 1 tablespoon freshly powdered coriander
- 3 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon soy or fish sauce (see note)
- 2 tablespoons brown sugar
- 1 pound of ground chicken (see note)
- 1 teaspoon fish or soy sauce
- 1 tablespoon minced ginger
- 3 tablespoons oil
- 2 shallots, diced
- 1 cup water or broth
- ½ cup coconut milk
- 1 tablespoon peanut butter
- 2 tablespoons toasted crushed peanuts
- 2 tablespoons chopped cilantro
- Extra lime wedges
Instructions
- To prepare the spice base, place the cilantro, basil, ginger, green chilies, lime zest, powdered coriander, fresh lime juice, soy sauce or fish sauce, and brown sugar in a blender and blend to a paste. You should get a little over 1 cup of the seasoning. Remove about 1/3 cup in a smaller container. Set both parts of this mixture aside for the moment.
- In a mixing bowl, place the ground chicken and add the fish or soy sauce and minced ginger and mix well. Shape in walnut sized meatballs. You do not want them too big as it is important to ensure that they soak up the seasonings and do not get dense.
- In a large ( the size should allow enough space for the all the meatballs to fit in a single layer) heavy bottomed pot or skillet heat the oil and add in the shallots. Sauté the shallots until soft and translucent. Add in the larger batch of the green seasoning mix and cook for 3 to 4 minutes.
- Add in the water or the broth and bring to a simmer. Gently place the meatballs in a single layer and cover and simmer for about 6 to 8 minutes. The sauce should thicken and the meatballs should no longer be pink.
- In the meantime, whisk in the peanut butter into the coconut milk and add to the sauce and allow it to simmer for 3 to 4 more minutes.
- Stir in the reserved green mixture and cook for a minute and turn the heat off.
- Serve garnished with crushed peanuts and added cilantro. Serve extra lime wedges on the side.
I will however save that discussion for a later day. A few things about this curry. It is of course great as is. Adding extra broth is also a good idea. It works well as a cozy and comforting one bowl meal.