Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C) and line a sheet tray with foil.
Step 2
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.
Step 3
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.
Step 4
Bake the meatballs for 25 minutes.
Step 5
Get out a large skillet with deep sides and pour the
GOYA® 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
Garlic Powder (1 pinch)
. Let it gently simmer for 15 minutes, stirring often.
Step 6
When the meatballs are done, add them to the sauce. Let the meatballs simmer in the sauce for another 10 minutes.
Step 7
Serve the meatballs and sauce immediately over quinoa or rice! Enjoy!!
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