Homemade curry meatballs and homemade curry coconut sauce.
My husband thought this was one of my best meatballs I've made. It didn't fall apart. The flavors were amazing. I'm planning to make this again soon.
For the meatballs
1 lb ground chicken
salt and pepper
1 tablespoon mince ginger
2 clove fresh minced garlic
2 shallots, minced
3 tablespoon chopped cilantro
1 stalk chopped green onions
2 tablespoon curry powder
2 tablespoon turmeric powder
2 tablespoon fish sauce
3 tablespoon sugar
2 tablespoon Golden Mountain seasoning sauce
In a large bowl add ginger, garlic, shallots, cilantro, green onion.
Then add ground chicken and season with salt and pepper, curry powder, turmeric powder, sugar, fish sauce, and seasoning sauce. Mix everything with your hands until slightly combined.
Shape them into meat balls. Make about 16 meatballs
In a large skillet add 1/2 cup vegetable oil on high heat. Cook meatballs about 5 at a time for about 4 minutes. Continue. Place on a paper towel line sheet or a colander to get rid of the excess oil
In a large skillet heat 2 tablespoon oil on high heat add shallots, 1 clove mince garlic, 1 tablespoon minced ginger. Stir well then add 3 tablespoon curry powder and add 1 can coconut milk. Stir well for 3 minutes then add 3 table fish sauce and 2 tablespoon sugar, stir. Add diced tomatoes and chopped bell pepper, stir.
Add curry chicken meatballs and stir everything together and then lower heat. Add coriander and green onions. Cover and simmer for 10 minutes.
Serve with coconut rice.