Thai chicken meatballs

I’m obsessed with pretty much any meatball on this planet. If I go to any sort of ordeal where there is appetizers involved, I expect to see some meatballs! I am also very in love with Thai food, so these Thai chicken meatballs are the perfect combo!

These Thai chicken meatballs are easy to make and also pretty darn healthy (on my standards). These meatballs are sweet, savory, tart, and just life changing. Just make them, you will understand.

Alright, enough ranting. Lets talk about the sauce. You may be able to find most of the ingredients at your local grocery store, but also may have to pop into an Asian market. For the sauces you will need fish sauce, mushroom soy sauce (thin soy sauce), and tamarind concentrate.

There are so many different brands you can get of fish sauce and really any brand will do the trick. If you can’t find fish sauce here is a link to my favorite brand on Amazon, fish sauce: Amazon

You will also need mushroom soy sauce or any thin soy sauce, here it is on Amazon: Amazon

The most important ingredient in these Thai chicken meatballs is the tamarind concentrate, you will probably only find it at an Asian market. If you are feeling lazy here it is on Amazon: Amazon

Last but not least I used palm sugar for this recipe, you can however sub this for regular sugar. If you want a more authentic Thai taste here is the palm sugar on Amazon: Amazon

This palm sugar will not go to waste, it can be used in place of regular sugar in all my Thai recipes. It’s awesome.

Ok, let’s get started!

Finally chop the cilantro, mince the garlic, thinly cut the peppers in rounds, thinly slice the shallot, and mince the soft white part of the lemongrass (if you aren’t able to find the lemongrass paste).

Next, to make the sauce combine 1/2 cup of tamarind, 2 tbsp. lemongrass paste, 2 tbsp. thin soy sauce, 2 tbsp. fish sauce, 1 tbsp. palm sugar. Stir well and set aside.

Now time for the meatballs!

To a large bowl, add the ground chicken, 1/2 cup panko bread crumbs, 3 cloves garlic, 1/2 cup cilantro, 1 tbsp. fish sauce, 1 tbsp. thin soy sauce, and 1 egg.

To make it easier to form the meatballs, cool the mixture off in the fridge for about 15 to 30 minutes. Remove from the fridge them form the meatballs.

Heat a large pan on medium high and add the oil. When the oil is hot, add the meatballs. Cook without flipping for 3 to 5 minutes, flip and cook another 3 to 5 minutes.

Then, add the shallots and peppers and fry until semi soft for about 3 minutes. Reduce the heat to medium, then add the sauce and cook for about 2 minutes stirring occasionally.

Serve as an appetizer or over jasmine rice and garnish with fresh cilantro and cucumbers!

Thai chicken meatballs with lemongrass
Serves 4
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Ingredients
  1. 1 lb. ground chicken
  2. 1 large shallot
  3. 1 bunch cilantro
  4. 3 cloves garlic
  5. 2 serrano or jalapeno peppers
  6. 1 egg
  7. 1/2 cup panko bread crumbs
  8. 2 tbsp. lemongrass paste
  9. 1/2 cup tamarind concentrate
  10. 1 tbsp. palm sugar or regular sugar
  11. 3 tbsp. fish sauce
  12. 3 tbsp. mushroom soy sauce (thin soy sauce)
  13. 1 tbsp. olive oil
Instructions
  1. Finely chop the cilantro, mince the garlic, thinly cut the peppers in rounds, thinly slice the shallot, and mince the soft white bottom of the lemongrass (if you cannot find the paste)
  2. Make the sauce in a medium bowl, add 1/2 cup of tamarind, 2 tbsp. lemongrass paste, 2 tbsp. fish sauce, 2 tbsp. thin soy sauce, 1 tbsp. palm sugar and combine. Set aside.
  3. In a large bowl combine the ground chicken, bread crumbs, 1/2 cup cilantro, garlic, egg, 1 tbsp. fish sauce, and 1 tbsp. soy sauce. Cool in the fridge for about 15 to 30 minutes, then form the meatballs.
  4. Heat a pan on medium high and add the oil, when the oil is hot add the meatballs. Cook without flipping for about 3 to 5 minutes per side.
  5. Add the shallots and peppers and fry until semi soft for about 3 minute, reduce the heat to medium.
  6. Add the sauce and cook for about 2 minutes stirring occasionally
  7. Serve as an appetizer or over jasmine rice and garnish with remaining cilantro and cucumbers!!!
Sav's Thai Kitchen http://savsthaikitchen.com/

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Panang Chicken Curry

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Panang curry
 
If you love curry and haven’t eaten Panang curry before, you are missing out. But don’t worry its easy to make and only requires a few ingredients! I’m not kidding when I say I could literally drink this stuff! I am sure you will agree after tasting it. OK, we better go over the things you will need to make this. Chicken, French green beans, coconut milk, Panang curry paste, and lime leaves. Oh my goodness that’s so simple right! I didn’t include the sauces because I’m assuming you have purchased them already, and we will go over them here in a bit.
Also feel free to sub the chicken out for pork or beef and this dish will still be amazing.
 

OLYMPUS DIGITAL CAMERAThere are the sauces, mushroom soy sauce and fish sauce! 2 sauces that’s it!!

If you can’t find the mushroom soy, here is a link to buy it on Amazon! Amazon

Here is a link on Amazon to buy the fish sauce! Amazon

Lastly if you can’t find the Panang curry paste here it is on Amazon! Amazon

It’s a little on the expensive side but it’s a huge bottle and will last a long time!

Here we go, go grab a wok or large pan, cutting board, and knife.

Cut the green beans into bite sized pieces, dab the chicken off with a paper towel to get off excess juices and then cut into bite sized pieces, and thinly slice the lime leaf.

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Turn your wok on medium high, add the olive oil and heat until hot, add the Panang curry paste and fry until fragrant.

Add the chicken and cook without stirring for about 1-2 minutes, then flip the chicken. If the chicken seems too dry go ahead and add a little more oil. Cook for another 1-2 minutes, then add the green beans, stirring frequently.

Add the coconut milk, continue to stir. Add the mushroom soy sauce, fish sauce, sugar, and lime leaf.

Continue to cook and stir occasionally for about 5 minutes or until chicken is cooked through and beans are soft (don’t over cook them, squishy beans suck).

Serve over jasmine rice of course, because plain long grain white rice just isn’t going to cut it. Garnish it with a lime if you feel the need to make your plate fancy. Also when has adding lime ever ruined anything?

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Panang curry is going to be your new favorite curry!
Panang Chicken Curry
Serves 4
Thai curry with chicken, lime leaf, and green beans.
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Ingredients
  1. •1 lb. chicken breast or tenders
  2. •2 cups French green beans or string beans
  3. •3-4 lime leaves
  4. •2 tbsp. olive oil
  5. •1 can coconut milk
  6. •3 tbsp. Panang curry paste
  7. •2 tbsp. mushroom soy sauce
  8. •2 tbsp. fish sauce
  9. •2-3 tbsp. sugar (depending on how sweet you like it)
  10. •Jasmine rice to serve
Instructions
  1. Cut the green beans into bite sized pieces, dab the chick with a paper towel to remove juices and cut into bite sized pieces, and thinly slice the lime leaves.
  2. Turn your wok on medium high heat and add the olive oil and heat until hot, then add the Panang curry paste and fry until fragrant (about a minute).
  3. Add the chicken and cook without stirring for about 1-2 minutes, then flip the chicken. If the chicken seems too dry add a little more olive oil and cook for about 1-2 minutes, then add the green beans. Stir frequently.
  4. Add the coconut milk and continue to stir. Add the mushroom soy sauce, fish sauce, sugar, and lime leaf.
  5. Continue to cook and stir occasionally for about 5 minutes or until the chicken is cooked through and the beans are soft. Serve over Jasmine rice and garnish with lime wedges.
Sav's Thai Kitchen http://savsthaikitchen.com/
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Panang Curry
 
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