Green Curry with Chicken Meatballs and Eggplant

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, add the ground chicken, egg, cilantro, green onion, garlic, salt and pepper. Use clean hands to mix and form into 24 golf ball sized meatballs.

Step 2

Place a heavy bottomed pot over medium-high heat and add in oil. Add the meatballs and brown on all sides, about 4-5 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your pot without overcrowding them. You do not need to cook them all through, just brown them. Set aside.

Step 3

Heat more oil in the same pot over medium high heat.

Step 4

Add onion and ginger and cook for 2 to 3 minutes.

Step 5

Add curry paste and cook until it mostly dries out, may get smoky.

Step 6

Add coconut milk and water, mix to dissolve paste.

Step 7

Add fish sauce, honey, and salt and bring to a boil.

Step 8

Add eggplants and carrots, bring back to a boil and simmer for 10 minutes until soft.

Step 9

Add chicken meatballs, stir then lower heat to medium-low so it’s simmering gently. Cook 4-5 minutes.

Step 10

Add lime juice / zest and basil leaves. Taste sauce. Add fish sauce or salt for more saltiness, honey for sweetness.