Recipe for red curry stew with rice and chicken meatballs
This dish might be a bit different, but in every way, it’s fantastically tasty! Creamy and spicy with small chicken meatballs and the most delicious sauce made from, among other things, coconut milk and peanut butter. The sauce is also flavored with red curry paste; a spice blend that is bought ready-made and includes chili, among other ingredients. It’s an ingredient with quite a potent flavor, but you can, of course, adjust the amount you use based on how spicy you want it.
This dish packs a flavorful punch, and the combination of the somewhat unconventional ingredients really works!
I serve the curry stew with rice and some crunchy vegetables, and you end up with a dish that is both easy, super delicious, and absolutely kid-friendly (just remember to adjust the spiciness).
Red curry stew with rice and chicken meatballs
Ingredients
Meatballs
- 450 gram Minced Chicken
- 1.8 gram Ground ginger
- 1 clove Garlic crushed
- 5 gram Curry Paste red
- 30 gram Fish Sauce
- Butter for frying
Red curry sauce
- 2 cloves Garlic finely chopped
- 1 pcs. Garlic finely chopped
- 1 pcs. Red bell pepper in strips
- 1 can Coconut Milk large
- 32 gram Peanut Butter
- 10 gram Curry Paste red
- 15 gram Lime Juice
- 45 gram Fish Sauce
Sides
- Rice Cooked
Instructions
Meatballs
- Mix all ingredients together to form a ground meat mixture. Shape small meatballs and fry them in a little butter until they are golden on all sides. Remove them from the pan.
Red curry sauce
- Sauté garlic, onion, and bell pepper in the pan for 3-4 minutes.
- Add the remaining ingredients and bring the sauce to a boil. Let it simmer for 5 minutes.
- Taste and adjust with more curry paste, fish sauce, and/or lime if necessary.
- Add the meatballs back to the pan and let them simmer with the sauce for a couple of minutes.
- Serve the entire dish with whole grain rice and a sprinkle of fresh herbs on top