|2 servings||calories per servings 820|
Recipe back by popular demand! We're firm believers that everyone should have a curry recipe in their back pocket for when curry cravings arise (which is pretty often at the PeachDish HQ!) and this recipe is an entirely new type of curry. Savory chicken meatballs are seasoned with our specialty blend of curry salt and stewed in a blend of sweet curry spice and creamy coconut milk. Bok Choy and onions add texture and balance against the creamy sauce. You'll definitely repeat this one!
Please take the time to read the entire recipe before beginning.
Prepare mise en place: wash bok choy and cut into bite size pieces; peel onion and slice thinly.
Add 1/2 teaspoon PeachDish salt to the ground meat and mix thoroughly. divide meat mixture in half then divide halves into thirds, then divide those in half again. You should have 12 equal portions. Press each into a flat round patty (flattened meatball).
Place 1 3/4 cups of water into a small sauce pan. Bring to a boil, add 1 teaspoon kosher salt, and stir in rice. Reduce heat to low, cover and simmer for 15 minutes, or until water is fully absorbed. Cover and let stand about ten minutes.
While rice is cooking, heat a large sauté pan over medium-high heat. Add enough oil to lightly coat the pan. Add the meatballs and brown well for 2-3 minutes on the first side, turn then brown for 1-2 minutes more on the second side. Remove meatballs to a plate or rimmed container.
Add onions to the pan, and cook while stirring for 2 minutes. Reduce heat to low, and stir in coconut milk and sweet curry spice, add in meatballs and any resting juices. Bring to a simmer, cover and cook for 6-8 minutes.
Stir in bok choy, cover and cook for 6-8 minutes more. Taste and adjust seasoning as desired.
Fluff butter into rice with a fork.
Serve & Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...