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About the Dish

4 ounces Brown Rice Spaghetti
12 ounces Ground Chicken
3 each Green Onion
4 sprigs Cilantro
1/2 packet Tamari
1/4 teaspoon PeachDish Salt
5 ounces Coconut Milk
4 ounces Sugar Snap Peas
1 each Turbinado Sugar
Per Serving
Calories 640
Total Fat 31 g
Saturated Fat 15 g
Trans Fat 0 g
Cholesterol 125 mg
Sodium 810 mg
Total Carbohydrates 58 g
Dietary Fiber 9 g
Sugar 9 g
Protein 36 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.

METHOD

1
Fill a saucepot half full with about 6 cups water. Place pan over high heat, and bring to a boil. This is your pasta cooking water. While waiting for the water to boil, prepare your mise en place: Trim green onions, removing root end and peeling away any dry, loose layers. Cut each onion in half crosswise, separating white and green parts. Cut white portions in half lengthwise, and slice crosswise into small bits. Thinly slice the green parts crosswise, keeping separate from white parts. Pick cilantro leaves, and chop finely. Trim tips from sugar snaps and discard; cut sugar snaps in half at an angle.
2
When water comes to a boil, add pasta, and stir to prevent sticking. Cook until tender but not mushy, about 10 minutes. Reserve 1/2 cup cooking liquid. Drain pasta into a colander. Return the drained pasta to the saucepot, cover to keep warm, and set aside.
3
In a medium bowl, combine ground chicken, green onion white parts, half of green onion green parts, half of cilantro, half (3/4 teaspoon) of the tamari packet and 1/4 teaspoon PeachDish Salt. Combine well, scraping sides of bowl to incorporate all ingredients evenly into the meat.
4
Using a tablespoon dipped in cold water (to make it easy to scoop and release meatballs), scoop up tablespoon-size meatballs and transfer them to plate. You should have about 18 meatballs.
5
In a large saucepan over medium-high heat, warm coconut milk until it begins to boil. Reduce heat to keep it simmering actively but not boiling away. Cook until fragrant and beginning to thicken, 1 to 2 minutes. Add the red curry paste (the full amount of curry paste will make a spicy dish; use less if you prefer a milder flavor) and stir well, mashing it into the coconut milk. Cook until well mixed and fragrant, about 1 minute more.
6
Add the meatballs carefully – they will be very soft. Place them in the curry sauce about 1 inch apart, around the edge of the pot, then in the center, then filling in the spaces. Let them cook undisturbed until they are set and firm on the bottom, 1 to 2 minutes.
7
Stir in 1/2 cup reserved pasta cooking liquid and sugar snaps. Return to a boil, increasing heat as needed. Gently turn each meatball over, one by one, to cook the other side. When the meatballs are cooked through and the sugar snap peas are tender, stir in sugar. Cook 1 minute more, stirring gently to combine everything well. Remove from heat. Taste and adjust seasoning as desired with remaining tamari and PeachDish Salt.
8
Divide pasta between 2 bowls. Scoop up meatballs and arrange them over each pasta serving. Ladle sauce over the noodles and meatballs. Sprinkle each bowl with remaining green onion greens and cilantro. Enjoy!