Sensational Thai Meatballs

chefjeanpierre.com

John Venning

subheading: For the Meatballs:

2 pounds Ground Chicken Breast

3 cups Panko Breadcrumbs

1 cup 85g Unsweetened Shredded Coconut

Salt and Black Pepper to taste

½ Red Bell Pepper, finely diced

1 large Carrot, shredded

¼ cup Cilantro Leaves, chopped

2 teaspoon Thai Curry Paste

1 tablespoon Garlic, minced

1 large Egg

1 tablespoon 30g Shallots, finely diced

1 tablespoon Hot Sauce

1 ½ tablespoon Toasted Sesame Oil

1 tablespoon Ginger grated

1 Lime zested

Salt and Black Pepper to taste

subheading: For the Sauce:

2 tablespoon Garlic Olive Oil

¼ cup Shallots minced

2 teaspoons Garlic chopped

1 dash of your favorite Hot Sauce

3 cups Chicken Stock

½ can about Coconut Milk (unsweetened)

1 dash Toasted Sesame Oil

Cornstarch as needed for thickening

Butter optional, to taste

subheading: For the Coconut Rice:

1 cup Jasmine Rice

½ cup Coconut Milk

1 ½ to 2 cups Chicken Stock

Salt and Pepper to taste

1 tablespoon Butter

Directions at chefjeanpierre.com

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