Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs ground chicken
  • 1/4 cup finely chopped fresh basil, plus more for serving
  • 3 garlic cloves, minced
  • 3 green onions, white and green parts finely chopped
  • 1 Tbsp fish sauce (such as nam pla or nuoc mam, which is Vietnamese)
  • 1 tsp green curry paste
  • 1 Tbsp sugar
  • 1 Tbsp cornstarch
  • 2 tsp kosher salt
  • 3 Tbsp Vegetable oil
  • 1/3 lb green beans or snap peas
  • 2 medium carrots, ½-inch slices
  • 8 oz crimini mushrooms, trimmed and quartered
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 2 cups long grain white rice, rinsed
  • 1-2 Tbsp green curry paste, depending on desired spice level
  • 1 (14 oz) can coconut milk (preferably not lite)
  • 1 3/4 cups water
  • 1 Tbsp low sodium soy sauce
  • 1 Tbsp fish sauce
  • 1 Tbsp sugar
  • 1 Tbsp lime juice

Instruction

  • Make the meatballs: In a large bowl, combine the chicken, basil, garlic, green onions, fish sauce, curry paste, sugar, cornstarch and salt
  • Mix with your hands until fully incorporated
  • Form golf ball–size meatballs (about 2 tablespoons each) and place them on a plate
  • You should have about 20 meatballs.In a large Dutch oven or large/deep skillet with a tight fitting lid, heat 1 tablespoon of the oil over medium-high heat
  • Once the oil is glistening, working in batches if needed, add the meatballs in a single layer, taking care to not over crowd the pan
  • Cook, until the meatballs are browned on all sides, about 8-10 minutes total
  • Transfer the meatballs back to the plate
  • Deglaze the pan with ¼ cup water if needed
  • Reduce the heat to medium and add 1 more tablespoon of oil
  • Add the green beans, carrots, mushrooms, and garlic, season with 1/2 teaspoon salt and stir to combine
  • Cook, stirring for 1 minute until the garlic is fragrant
  • Deglaze the pan with another ¼ cup water if needed
  • Reduce the heat to medium low and add the remaining tablespoon of oil
  • Add in the rice and green curry paste, cook, stirring, until curry is evenly dispersed about 1 minute
  • Add the coconut milk, 1 ¾ cup water, soy sauce, fish sauce and sugar and stir to combine
  • Bring to a heavy simmer
  • Return the browned meatballs and any collected juices to the pot
  • Reduce heat to low
  • Cover and cook until the liquid is absorbed, the rice and veggies are tender, and the meatballs are cooked through, about 25 minutes.Serve the meatballs with more basil and a squeeze of lime juice to finish.