Slow Cooker Coconut Chicken Meatballs

2015-11-13
  • Servings : 4-5
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

Slow cooker coconut chicken meatballs. Chicken meatballs with spices and vegetables cooked in slow cooker

.Delicious Thai recipe!

Ingredients

  • 1 pound (480 g) ground chicken
  • 2 green onions,chopped
  • 1 clove garlic,peeled and minced
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon fish sauce
  • 2 teaspoons rice wine
  • 1 tablespoon canola oil
  • 1/2 cup (125 ml) unsweetened canned coconut milk
  • 1/4 cup (60 ml) chicken broth
  • 1 teaspoon Thai red curry paste
  • 2 teaspoons brown sugar
  • 2 teaspoons freshly squeezed lime juice
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Method

Step 1

In a large mixing bowl,combine ground chicken,green onions,garlic,sesame oil,fish sauce and rice wine. Mix well and shape into 1½ inches-(3cm) in diameter.

Step 2

In a large nonstick skillet,heat canola oil over medium-high heat. Add chicken meatballs and cook until browned on all sides.

Step 3

Transfer browned chicken meatballs to slow cooker. Add coconut milk,chicken broth,Thai curry paste and brown sugar. Cover slow cooker and cook on -high-heat setting for 3½-4 hours. Stir in lime juice.

Step 4

In a small mixing bowl,combine cornstarch and cold water. Mix until smooth. Stir in additional water as needed to reach consistency of heavy cream.

Step 5

Stir cornstarch mixture into sauce in slow cooker. Cook,uncovered,for 10-15 minutes until sauce is lightly thickened and evenly coat meatballs.

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