Coconut Curry Chicken Meatballs

Set up a food processor and combine Fresh Baby Spinach (1/3 cup) , Garlic (2 cloves) , Shallot (1) , Fresh Cilantro (2 Tbsp) , Lemon (1) , Fresh Ginger (1 Tbsp) , Soy Sauce (1 Tbsp) , Sesame Oil (1/4 tsp) , Salt (1 pinch) Curry Powder (1 pinch) , Crushed Red Pepper Flakes (1 pinch) in its bowl. Puree it all together into a fine mixture.

Then remove the blade and add the Ground Chicken (1 lb) into the bowl. Mix it all together well with clean hands. Roll the mixture into roughly 1 1/2-inch ball and lay them out on the lined tray. The mixture should be enough to make 18.

Get out a large skillet with deep sides and pour the Coconut Milk (1 3/4 cups) in it. Heat it up over medium high heat just until it starts to bubble. Add the Thai Red Curry Paste (1 Tbsp) , Almond Butter (1 Tbsp) , Salt (1 pinch) and Simply Organic Garlic Powder (1 pinch) . Let it gently simmer for 15 minutes, stirring often.