Servings: people
Red curry stew with rice and chicken meatballs
This dish might be a bit different, but it's absolutely amazingly flavorful! Creamy and spicy with small chicken meatballs and the tastiest sauce made with, among other things, coconut milk and peanut butter. The sauce is also seasoned with red curry paste.
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