Inspired by Tom Kha Gai, these ginger-cilantro meatballs are simmered in a fragrant coconut milk broth. Fresh ginger, jalapeño and cilantro pack plenty of flavour, while the coconut milk brings everything together into a rich, creamy sauce. Serve over rice for an easy, comforting meal!
Ingredients:
- 2-inch piece fresh ginger, peeled
- 3 garlic cloves, peeled
- 1 jalapeño
- 1 pound ground chicken
- 1/2 large bunch cilantro, leaves and stems finely chopped, with a few whole leaves reserved for serving
- 2 tablespoons fish sauce
- Kosher salt
- Coconut oil, for cooking
- Curry paste, vegetables and coconut milk of your choice
Instructions:
- Microplane the ginger, garlic and jalapeño (or finely chop them by hand). Transfer to a large bowl. Add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine, but be careful not to overmix!
- Use your hands to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat a splash of oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, about 5–8 minutes. Transfer to a plate and repeat, adding more oil as needed.
- Once all the meatballs are cooked, use the same pot to cook your curry paste and vegetables. Add coconut milk and bring to a gentle simmer. Return the meatballs to the pot and simmer until cooked through and the broth is rich and creamy.
- Serve over rice and top with fresh cilantro and Sambal!
