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Recipe

Lemongrass Chicken Meatballs in Green Curry Broth

ByTony Rosenfeld December/January 2016 Issue
Scott Phillips

Yield:Serves 6 to 8 as an appetizer; 4 to 5 as a main course

Spicy, tangy, and deeply savory, this dish channels my favorite things about Thai food. Using chicken for the meatballs makes them feel light and balanced with the broth.

Ingredients

  • 1-1/2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1-1/2 tsp. ground cumin
  • 1-1/2 tsp. ground coriander
  • Kosher salt
  • 1 Tbs. finely chopped fresh lemongrass
  • 1-1/2 Tbs. peanut or canola oil
  • 2 large shallots, thinly sliced (about 1/2 cup)
  • 1 jalapeño, seeded and thinly sliced
  • 1-1/2 cups lower-salt chicken broth
  • 1/2 cup well-shaken canned coconut milk
  • 1-1/2 cups fresh cilantro sprigs; more for garnish
  • 1/2 cup small fresh basil leaves
  • 1-1/2 Tbs. fresh lime juice
  • 1 Tbs. granulated sugar
  • 2 tsp. fish sauce
  • 1-1/2 cups matchstick-cut or grated carrots
  • Sriracha, for drizzling (optional)

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • 饱和脂肪(g): 4。5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 80
  • Sodium (mg): 540
  • Carbohydrates (g): 7
  • Fiber (g): 1
  • Protein (g): 16

Preparation

  • Sprinkle the chicken thighs with the cumin, coriander, and 1-1/2tsp. salt, and toss well. Transfer to a plate and chill in the freezer for 15 minutes.
  • In a food processor, pulse half of the chicken until minced. Transfer to a bowl and repeat with the remaining chicken. Mix the lemongrass into the chicken. To form the meatballs, set a small bowl of cold water nearby and, occasionally moistening your hands, gently roll 1-1/2-oz. portions of the meat between your palms into balls; you should get 16.
  • Over medium-high heat in a 5- to 6-quart heavy-duty pot, heat the oil until shimmering hot. Add half of the meatballs, reduce the heat to medium, and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Flip and brown the other side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate, and repeat with the remaining meatballs.
  • Add the shallots, jalapeño, and 1/2 tsp. salt to the pot; cook, stirring, until the shallots soften, about 4 minutes. Add the chicken broth and coconut milk and bring to a boil. Stir in half of the cilantro and the basil, and remove from the heat. Using an immersion blender or working in batches with a regular blender, purée the mixture. Return to the pot if using a regular blender. Add the meatballs, lime juice, sugar, and fish sauce. Bring to a simmer, cover, and cook until the meatballs cook through (165°F), 15 to 20 minutes, adding the carrots during the last minute or two to cook until crisp-tender.
  • Divide the meatballs, carrots, and broth among bowls. Top with the remaining cilantro. Drizzle with Sriracha, if using, and serve.
(9 ratings) Read Reviews
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Reviews (10 reviews)

  • user-540272| 07/19/2020

    Great recipe! Delicious flavours. Very fresh. Make it from chicken tights instead of chicken breast. It adds a texture which you wont need bread crump. I followed recipe exactly the it is and it was perfect!

  • user-6768105| 05/08/2019

    我终于这道菜在保存它很长time ago. Really sorry I waited. I used store ground chicken breast and scaled everything to 2 lbs of chicken. I added 1/2 cup of plain breadcrumbs and 2 tbls of milk to help the density from other comments. The flavorful was wonderful. Next time I will likely increase the cumin and coriander. The broth needed salt so I will add next time. While I used sweet basil, I wondered if I should have used Thai basil. I served this over jasmine rice. I thought about adding finely chopped Napa cabbage to the meatball mixture to soften the meatballs but knew I would likely waste most of the head. The pre-ground meat seemed to cook a lot faster than the recommended times. All in all a delicious recipe.

  • butta211| 04/02/2018

    Enjoyed the flavors but would like to figure out a way to make the meatballs less dense. Maybe some breadcrumbs and egg would help. Our group was pretty quiet as we gobbled this up and I found myself going back for seconds so couldn't have been all bad. Also made brown rice.

  • Love2cook4fmly| 03/12/2018

    This has become a regular favorite since we discovered it earlier this winter. The whole family loves it! To make it easy, I just buy ground chicken. So delicious! Often serve over brown rice.

    Also, leftover brown rice, any extra sauce and an egg makes for an amazing breakfast bowl!

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