Step 1

Note: If you plan on serving these meatballs with rice, start by cooking the rice per packet instructions.Add all of the chicken meatball ingredients to a large bowl and mix well using a fork or clean hands. Form into small or medium size meatballs. I use a small ice cream scoop to ensure they are all about the same size.

Step 3

To the skillet, add a bit more oil and the chopped onion and carrots. Sauté for a couple of minutes on medium heat then add the grated ginger.

Step 4

Add the red curry paste and roasted red chili paste and stir to combine. The red curry paste provides a spicy element as well as color and the roasted red chili paste add spice and sweetness. Allow to cook for about 1 minute then add the coconut milk and stir to combine.

Step 5

Next, add the meatballs to the sauce and allow the meatballs to finish cooking in the coconut curry sauce, about 5-7 minutes. To check if the meatballs are done, remove one meatball and cut in half. The cooking time will vary depending on the size of your meatballs. Once the meatballs are done, turn off the heat and taste for seasoning. At this point, I add a bit of salt and the juice of half or a whole lime. Very little salt is needed because both the meatballs and sauce are heavily flavored. Once seasoning has been adjusted, add chopped spring onion and cilantro.

Step 6

I like to serve these meatballs with short grain brown rice or rice noodles.