Sunday, November 15, 2015
Lemongrass Chicken Meatballs in Green Curry Broth
Lemongrass Chicken Meatballs in Green Curry Broth via Fine Cooking
1-1/2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
1-1/2 tsp. ground cumin
1-1/2 tsp. ground coriander
1 Tbs. finely chopped fresh lemongrass
1-1/2 Tbs. peanut or canola oil
2 large shallots, thinly sliced (about 1/2 cup)
1 jalapeño, seeded and thinly sliced
1-1/2 cups lower-salt chicken broth
1/2 cup well-shaken canned coconut milk
1-1/2 cups fresh cilantro sprigs; more for garnish
1/2 cup small fresh basil leaves
1-1/2 Tbs. fresh lime juice
1 Tbs. granulated sugar
2 tsp. fish sauce
1-1/2 cups matchstick-cut or grated carrots
Sriracha, for drizzling (optional)
1. Sprinkle the chicken thighs with the cumin, coriander, and 1-1/2 tsp. salt, and toss well. Transfer to a plate and chill in the freezer for 15 minutes.
2. In a food processor, pulse half of the chicken until minced. Transfer to a bowl and repeat with the remaining chicken. Mix the lemongrass into the chicken. To form the meatballs, set a small bowl of cold water nearby and, occasionally moistening your hands, gently roll 1-1/2-oz. portions of the meat between your palms into balls; you should get 16. *I used an ice cream scooper so my meatballs were all uniform. This also means I didn't have to roll each ball in my hands.
3. Over medium-high heat in a 5- to 6-quart heavy-duty pot, heat the oil until shimmering hot. Add half of the meatballs, reduce the heat to medium, and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Flip and brown the other side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate, and repeat with the remaining meatballs.
4. Add the shallots, jalapeño, and 1/2 tsp. salt to the pot; cook, stirring, until the shallots soften, about 4 minutes. Add the chicken broth and coconut milk and bring to a boil. Stir in half of the cilantro and the basil, and remove from the heat. Using an immersion blender or working in batches with a regular blender, purée the mixture. Return to the pot if using a regular blender. Add the meatballs, lime juice, sugar, and fish sauce. Bring to a simmer, cover, and cook until the meatballs cook through (165°F), 15 to 20 minutes, adding the carrots during the last minute or two to cook until crisp-tender.
5. Divide the meatballs, carrots, and broth among bowls. Top with the remaining cilantro. Drizzle with Sriracha, if using, and serve.
Posted by Karin at 1:48 PM