Chicken Meatballs in Curry

INGREDIENTS

• 1.5 lb (680g) ground chicken (pork works too!)
• 1 Homiah Malaysian Red Curry Kit (there are 2 kits per pouch), or substitute with Indonesian Rendang Kit for a stronger flavor
• 1 stalk scallion, thinly sliced (optional)
• ½ cup (60g) breadcrumbs
• 1 egg
• ½ tsp kosher salt
• 1 tbsp vegetable oil, or another neutral oil
• ¼ cup (60 ml) coconut milk
• ¼ cup (60ml) water
• 1 stalk parsley or cilantro, finely chopped

METHOD

1. To make the meatballs, combine the ground chicken, 2.5 tablespoons of the Homiah Malaysian Red Curry/ Indonesian Rendang Kit, breadcrumbs, egg, and salt in a bowl. Mix and knead everything together until even. 
2. Using an ice cream scoop or your hands, portion the meatball mix into ~1 oz. balls (or larger if you’d like to make bigger balls)
3. Then, heat the vegetable oil in a medium sauce pan or Dutch oven over medium-high heat, and sear the meatballs in batches, for 2-3 minutes on each side until browned all over, 6-10 minutes in total. Remove the meatballs when done.
4. In the same pan, add the remaining Malaysian Red Curry Kit, and saute for 3 minutes on medium-high heat. Add the coconut milk and water, stir to combine, then simmer for 2 minutes. Add the meatballs back into the pan, turn the heat down to low, and cook covered for a further 8-10 minutes, stirring occasionally, until the sauce is thick and coats the meatballs.
5. Garnish with chopped parsley, and serve alongside rice or pasta!