Recently I was asked what my favorite dish to make was (a challenging questions!), to which I responded, “I really enjoy making curries!” It dawned on me that I hadn’t made a curry in months. Sometimes there is such a pressure as a food blogger to always be creating new recipes that you don’t return to the dishes that you love. This recipe was inspired by a desire to return to the joy of cooking. I hope you love it! 🥰

Ingredients:

Meatballs

– 1 lb ground chicken

– 1 tbsp minced fresh ginger

– 1 clove minced garlic

– 3 diced scallions

– 1 egg

– 1 tsp salt

– 1 tsp pepper

– 1 tbsp coconut oil (for searing)

Curry sauce

– 2 tbsp coconut oil

– 1 small onion (or half a large onion) diced

– 1 tbsp minced fresh ginger

– 1 clove minced garlic

– 2 tbsp green curry paste

– 1 can coconut milk

– 1/2 cup bone broth or chicken stock 

– 2 carrots, peeled and thinly sliced into rounds (1/4in thick)

– florets from 1 head of broccoli 

– lemongrass, lightly crushed and cut into thirds

– 1/2 cup chopped cilantro

– 1/2 cup Thai basil 

– salt and pepper to taste (I don’t include a measurement here because your bone broth/chicken stock and curry paste may be salty and additional salt may not be required)

Garnish

– cilantro

– Thai basil (or regular basil)

– cashews

– green onion

Directions:

Add all your meatball ingredients to a bowl and mix (with your hands is easiest) until we’ll combined. The mixture will be loose. Heat 1 tbsp coconut oil in a skillet over medium-high heat. Roll your meatballs into rounds (2-3 tbsp of mixture each) and sear on each side in coconut oil (1-2 minutes per side) until nicely browned. Remove the meatballs and set aside. 

To the same pan, add the remaining tbsp of coconut oil. Once oil is melted, add your onions, ginger, and garlic. Cook, stirring occasionally, for 2-3 minutes. Add your curry paste and sauté for an additional 2-3 minutes. Add coconut milk, bone broth, carrots, broccoli, and lemongrass and bring to a boil. Reduce to a simmer and add your meatballs back to the pan. Simmer for 5-7 minutes. Remove from heat and stir in 1/2 cup of cilantro and 1/2 cup of Thai basil. Plate and garnish with cashews, cilantro, Thai basil, and green onion. Enjoy!