Thai Curry Meatballs

Cooking steps

1. Heat the oil in a large pan over medium-high heat. Add 1/3 cup chopped shallots and cook until softened. Add 2 cloves chopped garlic and 1 stalk of lemon grass white part finely chopped and cook for one minute longer. Let the shallot mixture cool down for sometime by taking the pan off the heat. Olive Oil Shallot Garlic - Single Clove
2. Transfer the 1.5 lb ground chicken to a bowl and create a well in the centre of the ground chicken. Add 1 tbsp minced ginger, 1 tbsp soy sauce, 2 tbsp fish sauce,1.5 tbsp chilli paste, 1.2 cup bread crumbs, 3 tbsp cilantro and 1 tbsp salt and pepper along with the reserved shallot mixture to the well. Mix with your hands or a spoon until just combined. Dampen your hands and shape the mixture into meatballs. Ginger Garlic Paste Soy Sauce Fish Sauce Iodized Salt Shallot Sauce - Red Chilli Bread Crumbs Fresh Ginger
3. Place the meatballs on the prepared baking sheet and refrigerate for about an hour.
4. Heat 2 big spoon of oil over medium-high in a large skillet. When the pan is hot add the meatballs and brown on all sides. Olive Oil
5. Bruise the lemon grass with a mortar and pestle and add to the skillet.
6. Add the 3 cinnamon stick 1 tbsp turmeric, 1.5 inch ginger pieces, 1.5 tbsp coriander seeds, a small can of coconut milk and bring to a simmer. Fresh Turmeric Cinnamon (Daalchini) Coriander Seed - Organic Coconut Milk Fresh Ginger
7. Slowly add the chicken stock and simmer the meatballs over medium heat for 10 to 12 minutes. Add the freshly squeezed lime juice and salt and pepper to taste. Iodized Salt Lime
8. Garnish with lime zest and cilantro. Serve with noodles or rice. Lime