Panang Curry Chicken Meatballs

Ingredients

FOR THE MEATBALLS

2 pounds ground chicken thighs

2 tablespoons finely chopped fresh Thai basil

1 large egg, whisked

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup almond flour

2 tablespoons avocado oil

FOR THE PANANG CURRY

¼ cup minced shallot (about 1 large shallot)

2 garlic cloves, minced

1-inch piece fresh ginger, peeled and finely grated

2 tablespoons Thai red curry paste (I like Mae Ploy brand)

One 13.5-ounce can unsweetened full-fat coconut milk

1½ cups low-sodium chicken broth

3 tablespoons creamy almond butter (see note)

2 tablespoons coconut aminos

1 teaspoon fish sauce

2 tablespoons freshly squeezed lime juice (about 1 lime)

½ cup fresh Thai basil leaves, for serving

1 lime, cut into wedges, for serving

PAIRING SUGGESTION: Herby Rice Pilaf (page 200, sub prepared cauliflower rice for Whole30)

Directions

MAKE THE MEATBALLS: In a large bowl, combine the ground chicken, Thai basil, egg, salt, pepper, and almond flour. Mix until just combined. Using damp hands, form the mixture into 2-inch meatballs. (Damp hands keep the meat from sticking too much.) IN a large deep skillet, heat the oil over medium-high heat until shimmering. Add the meatballs, working in batches as needed so as not to overcrowd the pan, and cook on each side until golden brown, 2 to 3 minutes per side. The meatballs don't have to be fully cooked through, as they will continue to cook in the sauce. Transfer the browned meatballs to a plate and set aside.

MAKE THE PANANG CURRY: Reduce the heat under the skillet to medium.

Add the shallot, garlic, and ginger and cook, stirring often, until the shallot is tender, 2 to 3 minutes. Add the red curry paste and continue to cook until the paste is softened and fragrant, about 2 minutes.

While whisking, slowly pour in the coconut milk and continue to whisk until the mixture is clump-free. Add the broth, almond butter, coconut aminos, and fish sauce. Bring the sauce to a simmer and continue whisking until the sauce is very smooth, 1 to 2 minutes.

Nestle the meatballs into the sauce and simmer, covered, until the meatballs are cooked through and the flavors have melded, about 10 minutes.

STIR in the lime juice and Thai basil. Serve over Herby Rice Pilaf, if desired, and with a wedge of lime.