Chicken meatballs in red curry with coconut rice
Cooking Time45 m
Ingredients21
DifficultyMedium
The smell of ginger, garlic and red curry that milling in the forehead puts the tone directly. The juicy chicken meat buns get a nice sting and then get to sink into a sauce on coconut milk that rounds off everything. Serve with coconut rice and some roasted coconut at the top, so you have a dinner that feels both warm and full.
Categories
Main courseDinnerCuisines
Yields
4Servings
Ingredients
4 servings
- Step: 1500 g chicken ferry
- Step: 21 1/2 msk finished ginger
- Step: 31 msk red curry pasta
- Step: 41 pc garlic divide
- Step: 51 pc eggs
- Step: 61 1/2 dl panko (asiatic bread)
- Step: 73/4 tsk salt
- Step: 81 can coconut milk
- Step: 92 dl water
- Step: 101/2 tsk salt
- Step: 113 dl jasminris
- Step: 121/2 dl roasted coconut
- Step: 131 1/4 msk red curry pasta
- Step: 141 msk rap oil
- Step: 151 can coconut milk
- Step: 162 pc limeblad
- Step: 171 pc vegetable broth
- Step: 181 tsk strokes
- Step: 192 dl water
- Step: 201 msk freshly pressed lime juice
- Step: 21finished salad
Instructions
- Step: 1Meatballs: Mix all the ingredients to the chicken buns. Form to 25 meatballs (for 4 ports) with oiled hands. Stick in oil until they get nice color and are thorough.
- Step: 2Coconut: Cook coconut milk, water and salt in a pot. Add the rice and cook as directed on the packaging. Roast the coconut in a dry pan for a few minutes until it gets some color. Mix the rice with the coconut.
- Step: 3Sad: Fresh curry paste in the oil for a minute. Add coconut milk, lime blades, crumbled broth dice, sugar and water. Leave 2-3 minutes. Taste with lime juice and salt. Put the meatballs down.
- Step: 4For serving: Serve the meatballs in the sauce with coconut rice and preferably crispy salad and fine-cut salad bulb.
Näring
| Calories | 1010kcal |
|---|---|
| Carbohydrates | 73g |
| Fat | 63g |
| Protein | 38g |
| Serving Size | 4serving |
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