THAI CURRY MEATBALL NOODLE STIR FRY

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Asian|Beef|Chicken|Pasta

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61A779C0-AE25-4B3F-8201-7C2C11BE208E_1_201_a

Ingredients

The Meatballs:

1 egg

4 cloves garlic, minced

1 teaspoon sesame oil

1 teaspoon red curry paste

1 tablespoon soy sauce

1 tablespoon brown sugar

½ cup scallions, chopped

½ cup panko breadcrumbs

1 pound ground chicken (or turkey)

2 tablespoons canola oil

The Stir Fry:

1 tablespoon canola oil

1 large onion, chopped

4 garlic cloves, chopped

1 ½ tablespoons ginger root, minced

1 red bell pepper, cut into ½” wide strips

1 yellow bell pepper, cut into ½” wide strips

2 tablespoons red curry paste

½ cup chicken stock

1, 15.5 ounce can unsweetened coconut milk

2 tablespoons fish sauce

1 ½ tablespoons brown sugar

1 teaspoon sesame oil

½ teaspoon salt

2 cups pea pods, stringed

1 pound Chinese egg noodles (or sub spaghetti or linguini), cooked to package directions

¼ cup scallions, chopped

Instructions

To make the meatballs, combine the egg, garlic, sesame oil, curry paste, soy sauce, and brown sugar in a large bowl. Whisk to combine. Add the scallions, panko, and chicken to the bowl. Massage everything together with your hands until well combined and form the mixture into balls about the size of a ping pong ball.

Heat the canola oil in a large deep skillet over medium high heat. Sear the meatballs on all sides until crispy and browned. Remove to a plate and set aside.

Add another tablespoon of the canola oil to the pan drippings and cook the onions, garlic, and ginger until soft and fragrant, about 2-3 minutes. Add the peppers and curry paste and cook for 3 minutes more, stirring frequently, until the peppers begin to soften.

Add the chicken stock, coconut milk, fish sauce, brown sugar, and salt to the pan. Bring to a boil, stirring frequently, and then reduce the heat to a very low boil. Add the meatballs back to the pan and cook for 3-4 minutes until the sauce thickens slightly.

Add the pea pods and noodles to the pan and toss until everything is coated fully in the sauce. Cook for 2 minutes more until the pea pods are bright green.

Serve hot in bowls, garnished with scallions. DEVOUR!!