Spicy Thai Red Curry Meatballs with Jasmine Rice & Yu Choy

Spicy Thai Red Curry Meatballs

with Jasmine Rice & Yu Choy

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
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:
Browse Steps
1 of 6