Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Spicy Thai Red Curry Meatballs

with Jasmine Rice & Yu Choy

Spicy Thai Red Curry Meatballs with Jasmine Rice & Yu Choy
Cook Time
20-30mins
Makes
2 Servings
Nutrition
Group 2
Est. 680 calories
Nutrition Label
Nutrition Label
Nutrition Label
Nutrition Label

Tonight, we're elevating chicken meatballs with a sauce inspired by deliciously spicy Thai curries. Our sauce gets its potent heat from red curry paste, while coconut milk gives it a cooling, silky quality. For more delicate flavor, we're adding yu choy, a Chinese leafy green with crisp stems. On the side, simple jasmine rice mellows out the bold flavors of the dish.

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the yu choy; roughly chop the leaves and stems. Quarter the lime. Pick the cilantro leaves off the stems; discard the stems.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Form the meatballs:
3 Form the meatballs:

While the rice cooks, in a large bowl, combine the ground chicken, breadcrumbs, half the garlic and half the ginger. Drizzle with olive oil and season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate.

Brown the meatballs:
4 Brown the meatballs:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook 2 to 3 minutes per side, or until browned.

Make the sauce & finish the meatballs:
5 Make the sauce & finish the meatballs:

Add the remaining garlic and remaining ginger to the pan; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the yu choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the yu choy leaves are slightly wilted. Add the coconut milk (shaking the can just before opening), the juice of 2 lime wedges and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the meatballs, 6 to 7 minutes, or until the sauce is slightly thickened and the meatballs are cooked through. Turn off the heat. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cooked rice and finished meatballs and sauce between 2 dishes. Garnish with the cilantro. Serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the garlic. Peel and finely chop the ginger. Cut off and discard the root ends of the yu choy; roughly chop the leaves and stems. Quarter the lime. Pick the cilantro leaves off the stems; discard the stems.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the rice:
Form the meatballs:
3 Form the meatballs:

While the rice cooks, in a large bowl, combine the ground chicken, breadcrumbs, half the garlic and half the ginger. Drizzle with olive oil and season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate.

4 Brown the meatballs:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook 2 to 3 minutes per side, or until browned.

Brown the meatballs:
Make the sauce & finish the meatballs:
5 Make the sauce & finish the meatballs:

Add the remaining garlic and remaining ginger to the pan; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the yu choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the yu choy leaves are slightly wilted. Add the coconut milk (shaking the can just before opening), the juice of 2 lime wedges and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the meatballs, 6 to 7 minutes, or until the sauce is slightly thickened and the meatballs are cooked through. Turn off the heat. Season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked rice and finished meatballs and sauce between 2 dishes. Garnish with the cilantro. Serve with the remaining lime wedges on the side. Enjoy!

Plate your dish: