Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped red chili pepper, minced garlic, garam masala, ground nutmeg, chopped green onions, chopped cilantro, egg, salt, pepper, and optional red curry paste. Mix everything together until just combined, being careful not to overmix.
- Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or baking sheet as you go.
- In a large frying pan, heat the peanut oil over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pan. Fry them for about 5-7 minutes, turning occasionally, until they are golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
- In a pot, heat a tablespoon of peanut oil over medium heat. Add the finely chopped lemongrass and sauté for a minute until fragrant. Then, add the chicken broth, red curry paste, coconut milk, curry powder, salt, and pepper. Stir to combine, bringing the mixture to a simmer.
- Once the broth is simmering, gently add the fried meatballs to the pot. Toss in the Kaffir lime leaves and let everything simmer for an additional 10-15 minutes, allowing the flavors to meld together beautifully.
- Ladle the meatballs and broth into bowls. If desired, sprinkle with sweetened shredded coconut and additional chopped cilantro for a lovely garnish. Serve hot, and enjoy the flavors of Indonesia!
Notes
- For a gluten-free option, use gluten-free breadcrumbs.
- To make it vegetarian, substitute ground chicken with a plant-based protein.
- Store leftovers in an airtight container for up to 3 days in the fridge.