Jalapeño Coconut Curry Chicken Meatballs (Printable Version)
Spicy jalapeño meatballs with vegetables in a flavorful yellow coconut curry sauce, served over aromatic coconut rice.
# Ingredients:
→ For the meatballs
01 -
1 pound 93% lean ground chicken or ground turkey
02 -
1 egg
03 -
½ cup panko breadcrumbs
04 -
2 cloves garlic, finely minced
05 -
1 jalapeño, finely diced, seeds included
06 -
¼ cup finely diced cilantro
07 -
¼ cup finely chopped basil
08 -
¼ cup finely diced green onion
09 -
½ teaspoon ground turmeric
10 -
½ teaspoon yellow curry powder
11 -
½ teaspoon cumin
12 -
¾ teaspoon kosher salt
→ For the veggies + coconut rice
13 -
1 tablespoon virgin coconut oil
14 -
3 cloves garlic, finely minced
15 -
1 tablespoon freshly grated ginger
16 -
¼ cup sliced green onion, white part only
17 -
2 medium carrots, sliced
18 -
12 oz green beans, ends trimmed and cut into 2-inch pieces
19 -
1 (15 oz) can light or full-fat coconut milk
20 -
⅓ cup water
21 -
½ teaspoon salt, plus more to taste
22 -
1 cup jasmine white rice
23 -
1 large red bell pepper, julienned
→ For the yellow coconut curry sauce
24 -
⅓ cup light or full-fat coconut milk
25 -
¼ cup tahini
26 -
1 clove garlic, grated
27 -
1-2 teaspoons pure maple syrup, to sweeten
28 -
1 teaspoon yellow curry powder
29 -
½ tablespoon freshly grated ginger
30 -
½ teaspoon ground turmeric
31 -
¼ teaspoon red cayenne pepper
32 -
½ teaspoon salt
33 -
Freshly ground black pepper
→ To garnish
34 -
Lime wedges
35 -
¼ cup chopped cilantro
36 -
¼ cup julienned basil
37 -
¼ cup sliced green onion, green part only
# Steps:
01 -
Preheat the oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, combine ground chicken, egg, breadcrumbs, garlic, jalapeño, cilantro, basil, green onion, turmeric, curry powder, cumin, and salt. Mix with clean hands until combined. Shape into balls using a medium cookie scoop or hands and place on the baking sheet, spacing 2 inches apart. Bake for 15-20 minutes or until cooked through and a meat thermometer reads 165°F. Set aside.
02 -
In a large deep skillet or pan, heat coconut oil over medium-high heat. Once hot, add garlic, ginger, green onions (white part only), carrots, and green beans. Sauté for 2 minutes, then add coconut milk, water, and salt. Bring to a simmer, stir in the rice, and cover. Reduce heat to low and cook for 15-20 minutes. Once the rice is cooked, fluff with a fork and gently fold in the red bell pepper. Cover again, turn off the heat, and allow to steam for 5 more minutes. Adjust salt to taste.
03 -
While the rice and meatballs cook, whisk together coconut milk, tahini, garlic, maple syrup, curry powder, ginger, turmeric, cayenne pepper, salt, and black pepper until smooth.
04 -
Divide the rice and vegetables among bowls. Top with meatballs and drizzle with curry sauce. Garnish with fresh lime, cilantro, basil, and sliced green onion.
# Notes:
01 -
For a gluten-free version, replace panko breadcrumbs with gluten-free breadcrumbs or 2-3 tablespoons of coconut flour.
02 -
Feel free to customize the vegetables to your preference.