Tuesday, October 14, 2014

Thai Coconut Chicken Meatballs Crockpot Recipe

Thai Coconut Chicken Meatballs Crockpot Recipe

Ingredients needed:

* 1 pound of ground chicken
* 2 green onions (white and green parts), chopped
* 1 clove of garlic, minced
* 2 teaspoons toasted sesame oil
* 1 teaspoon of fish sauce
* 2 teaspoons mirin (rice wine)
* 1 tablespoon of canola oil
* 1/2 cup of unsweetened canned coconut milk
* 1/4 cup of chicken broth
* 1 teaspoon Thai red curry paste
* 2 teaspoons of brown sugar
* 2 teaspoons of lime juice
* 1 tablespoon of corn starch
* 2 tablespoons of cold water

Preparation steps:

* Combine chicken, green onions, garlic, sesame oil, fish sauce and mirin in large bowl. Mix well to combine and shape into meatballs about 1 1/2 inches in diameter.
* Heat canola oil in large skillet over medium heat. Add meatballs and cook, rolling to brown on all sides. Transfer to crockpot. Add coconut milk, chicken broth, curry paste and sugar. Cover and cook on high for 4 hours. Stir in lime juice.
* Stir cornstarch into cold water, mixing until smooth. Stir in additional water as needed to reach consistency of heavy cream. Stir into sauce in crockpot. Cook uncovered for 15 minutes until sauce is slightly thickened and evenly coats meatballs.

(Serves 4)

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