Green Curry Meatballs

Recipe from: https://tastesbetterfromscratch.com/thai-green-curry-meatballs/

This was delicious, we loved this recipe! Some of us ate with rice and some ate with Zucchini noodles. 

Meatballs:

• ▢ 1 cup old-fashioned rolled oats* or panko breadcrumbs (I used 2 tablespoons casava flour) 
• ▢ 1 large egg
• ▢ 1/4 cup milk
• ▢ 1 1/2 pounds lean ground turkey, chicken, pork or beef
• ▢ 2 teaspoons freshly grated ginger (I used 2 ginger cubes from TJ's)
• ▢ 2 teaspoons Green curry paste
• ▢ 2 teaspoons fish sauce (optional)
• ▢ 1 teaspoon granulated sugar
• ▢ 1 teaspoon salt
• ▢ 3 cloves garlic , finely minced
• ▢ 1/2 cup onion , diced
• ▢ 2 Tablespoons olive oil

(I also added 1 small grated zucchini to the meatballs) 

Sauce:

• ▢ 1 Tablespoon Green curry paste * (see notes below, I used Thai Kitchen Brand and ended up adding tablespoon or so)
• ▢ 4 cloves garlic , minced
• ▢ 2 15 ounce cans canned unsweetened coconut milk
• ▢ 1 teaspoon cornstarch (I used a teaspoon of casava flour) 
• ▢ 2 teaspoons light brown sugar
• ▢ 1 lime juiced
• ▢ 1 teaspoon fish sauce
• ▢ salt and freshly ground black pepper , to taste
• ▢ ⅓ cup chopped fresh cilantro (I used an entire bunch of cilantro) 
• ▢ 4-5 cups cooked jasmine rice , brown rice, white rice, or basmati rice, for serving

Instructions

 

• Thai Meatballs mixture: Add the oats, egg and milk to a large mixing bowl. Mix together and set aside for 10 minutes. Add ground meat, ginger, curry paste, fish sauce, sugar, salt, garlic and onion. Mix to combine.
  1 cup old-fashioned rolled oats*, 1 large egg, ¼ cup milk, 1 ½ pounds lean ground turkey, chicken, 2 teaspoons freshly grated ginger, 2 teaspoons Green curry paste, 2 teaspoons fish sauce, 1 teaspoon granulated sugar, 1 teaspoon salt, 3 cloves garlic, ½ cup onion
• Roll into balls: Scoop the meat mixture into balls, a little smaller than golf-ball size. (I used a cookie scoop)
• Cook Meatballs: In a large nonstick skillet, heat the oil over medium-high heat. Once hot, place one layer of meatballs in the pan, leaving space between each—you may meed to cook them in two separate batches, depending on the size of your pan. Brown the meatballs on all sides, turning occasionally as they cook. They don't need to be cooked through, just browned on all sides. Remove the meatballs to a plate. (Remove some of the grease if there is excess). 
  2 Tablespoons olive oil
• Green Curry Sauce: Add curry paste and garlic to the pan and cook for 30 seconds. Stir in one can of coconut milk, scraping up any browned bits from the pan. Stir cornstarch in to the other can of coconut milk, and add to the pan. Add brown sugar, garlic, lime, fish sauce, cilantro and stir to combine. 
  1 Tablespoon Green curry paste, 4 cloves garlic, 2 15 ounce cans canned unsweetened coconut milk, 1 teaspoon cornstarch, 2 teaspoons light brown sugar, 1 lime, 1 teaspoon fish sauce, ⅓ cup chopped fresh cilantro, salt and freshly ground black pepper
• Simmer: Return meatballs to pan and simmer them in the sauce until cooked through, about 10 more minutes. 
• Serve over hot, cooked rice.
  4-5 cups cooked jasmine rice

Notes

Ground meat: I like to double the recipe, using 3 lbs ground meat, and freeze half the meatballs for another meal.Curry Paste: I prefer the Mae Ploy brand of curry paste, as it has stronger/better flavor than others (1 Tablespoons produces mild/medium heat level), but if you're using a different brand (for example, the Thai Kitchen brand is pretty mild), you may want to add more curry paste. Gluten Free: to meatball mixture, omit oats and add 1 teaspoon of cornstarch.Make Ahead Instructions: prepare the raw meatballs up to a day in advance, stored in the fridge, or freeze them.Freezing Instructions: Form meatballs and place in freezer, uncovered for 30 minutes to flash freeze them. Place meatballs in a freezer safe container and freeze for up to 3 months. Thaw completely in the fridge before cooking. To freeze baked meatballs, allow them to cool completely, then store in a freezer safe container in freezer for up to 3 months. Thaw in the fridge and rewarm in the curry sauce.

Instant Pot Sesame Chicken (Six Sisters)

3 T. cornstarch (divided)
salt and pepper to taste
1 1/2 lb. chicken breasts, cut in pieces
2 T. sesame oil (divided)
6 T. low-sodium soy sauce
2 1/2 T. ketchup
pinch red pepper flakes
6 T. honey
3 T. water
1 T. sesame seeds

In a gallon bag, mix 2 T. cornstarch with salt and pepper. Add chicken and shake to coat. Add more cornstarch if needed. In Instant Pot, on saute function, heat 1 1/2 T. sesame oil. Add chicken and saute until all sides are brown. In a small bowl, mix soy sauce, ketchup, red pepper flakes, and honey. Pour over chicken pieces. Stir gently until coated. Place lid and seal. Cook on "manual" for 3 minutes, then do a quick release. ( I think I cooked mine for 6-7 minutes). Remove lid and add remaining sesame oil and honey and mix in. In another small bowl, mix water with remaining cornstarch. Pour in with chicken and gently stir. Push the "saute" button and let sauce thicken (2-3 minutes). Serve over rice and top with sesame seeds.

Thai Cashew Coconut Rice with Ginger Peanut Sauce

This was so delicious!!!

Thai Cashew Coconut Rice with Ginger Peanut Sauce

Ingredients:
For the Coconut Rice:
   1 1/2 cups dry jasmine rice
   1 (15 oz.) can unsweetened coconut milk
   1 clove garlic, minced
   1 teaspoon salt
   1 cup water

For the Salad:
   2 red bell peppers, finely chopped
   1 red cabbage, shredded
   1 1/2 cups carrots, shredded
   1 small red onion, finely diced
   1 cup cilantro, chopped
   3/4 cup green onion, thinly sliced
   1 cup cashews, finely chopped

For the Peanut Ginger Sauce:
   1/3 cup peanut butter
   2 tablespoons honey
   3 teaspoons freshly grated ginger
   2 tablespoons rice vinegar
   2 teaspoons sesame oil
   water to thin
   lime wedges

Directions:
1. Rinse the dry rice well until the water runs clear
2. In a medium size pot, mix together the rice, coconut milk, garlic, salt, and water. Cover and bring      to a boil. 
3. Once the pot reaches a rolling boil, reduce heat to low and simmer for 30 minutes. (mine only took    about 20 minutes and it was ready)
4. After 30 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes.
5. As you wait for the rice, make the peanut sauce.
6. In a small, microwave safe bowl, combine the peanut butter and honey. Microwave for 15 seconds,     or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again.        Thin as desired with water.
7. Fluff the rice and combine it with the chopped vegetables and cashews. Drizzle with a bit of the          Ginger Peanut Sauce and taste- you most likely will not need all of it. Serve with lime wedges.

**If you'd like to add meat, toss in some shredded rotisserie chicken 

Spicy Thai Peanut Noodles

• 
• 1 pound of linguini pasta (try whole wheat pasta for an added nutritional boost – with this sauce, no one can tell the difference!)
• 2 heaping tablespoons of salt for pasta water
• 3-4 cloves of fresh garlic, minced
• 2-3 tablespoons of fresh ginger, minced (a peeled piece about 2”x 2”)
• 1⁄2 cup organic, low-sodium chicken stock
• 1⁄2 cup organic peanut butter (no salt or sugar added), smooth or chunky
• 3 tablespoons of soy sauce, low-sodium
• 3 tablespoons of honey
• 4 teaspoons of hot red curry paste (or hot Chile paste)
• 1 tablespoon fish sauce (optional)

For Garnish

• 3-4 fresh scallions, chopped
• 1⁄4 cup raw or toasted sesame seeds (to toast: toss gently in a dry pan on medium heat, 1-2 minutes, until golden brown.)
• 1⁄4 cup dry-roasted peanuts, no salt added, rough chopped (use more if using creamy peanut butter in the sauce)

Directions
Put a large pot of water on to boil. Use at least 4 quarts or liters of water per pound of pasta. You want the pasta to “swim” in the water to prevent sticking. Cover the pot to bring it up to a boil faster, but then cook the pasta uncovered.

While the water is heating…

1. Rinse the scallions well in cold water, pat dry and slice into 1⁄4 inch pieces, discarding the root ends and the dark green tops.
Chop the peanuts. Set aside for garnish.

2. Peel and mince the ginger and the garlic. Set aside.

When the water is at a full, rolling boil…

Add 2 heaping tablespoons of salt and drop in the pasta. Cook according to the package directions or until “al dente” – still firm to the bite. Stir the pasta occasionally to keep it “swimming” and prevent it from sticking. Do NOT put oil in the water! It will prevent the sauce from clinging to noodles.

While the pasta is cooking…

3. In a medium saucepan, combine the chicken stock, peanut butter, soy sauce, fish sauce, hot red curry paste, honey, garlic and ginger.

4. Stir gently over medium heat until the peanut butter has “melted”, the ingredients are all incorporated, and the sauce is smooth and creamy.

It will turn from a dark red-brown to a beautiful caramel color. Simmer gently for 1-2 minutes, stirring every now and then. Turn the heat to low and keep warm.

When the pasta is done…

5. Carefully reserve a half-cup of the starchy pasta water and set aside. Drain the pasta but do not rinse it! You want a bit of the starchy water on the noodles to help the sauce cling. Put the pasta back in the hot pot, off the heat. Add the peanut sauce and stir gently to combine. Return the pot to low heat and stir together for 1 minute. Add the reserved pasta water, a splash at a time, to make the sauce satiny smooth. The pasta will absorb quite a bit of the sauce as it cools so you want it to be fully coated.

Serve in small bowls or shallow soup plates. Garnish with chopped peanuts, fresh scallions and a dusting of sesame seeds. For a fun challenge, use chop sticks! Try fresh cucumbers slices on the side for a cool, crisp, and refreshing break from the heat. FYI: These noodles are very good cold too!

 Enjoy!

30 Minute Sriracha Turkey Meatballs

This was SO good and fairly easy for the amount of ingredients it has! Definitely a pinterest WIN! I didn't think this was too spicy for kids or those that don't like spicy but you could always put in less sriracha and add more if you want. 

Meatballs:

1 lb ground turkey I used a 1.25 lbs package and it was fine)

3 garlic cloves, minced

1 large egg

2 teaspoons 

2 teaspoons fresh cilantro, chopped

1 tablespoon sriracha sauce

1 teaspoon soy sauce

3 teaspoons ginger, grated

1 scallion, white part only, minced

1 cup whole wheat panko bread crumbs

1/2 teaspoon ground black pepper

1/2 cup lukewarm water

3 tablespoons oil (olive, vegetable, canola) for frying

Sriracha Teriyaki Sauce:

1/2 cup low sodium soy sauce

1/3 cup raw honey

1/2 cup + 3 tablespoons water, divided

1 tablespoon toasted sesame oil

2 tablespoons Sriracha sauce

2 teaspoons fresh ginger, grated

2 1/2 teaspoons cornstarch

2 tablespoons sesame seeds

Rice and more green onions for garnish

I also served this with green beans barely cooked with a little soy sauce on them. Delish! 

1. For the meatballs:
2. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
3. Heat 3 tablespoons of oil in a large skillet over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs.
4. In a large bowl combine ground turkey meat, garlic, egg, cilantro, sriracha, soy, ginger, scallion, pepper, and panko. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.
5. Scoop one heaping tablespoon sized round of meat into your palm and roll it into a small ball; repeat until all meat has been rolled into meatballs.
6. Fry meatballs in batches in the hot oil, 1-2 minutes on each side; or just until lightly browned.
7. Place semi-cooked meatballs on prepared baking sheet. Once all meatballs have been panfried, place the baking sheet in the oven to bake for 10-12 minutes, or until they're cooked though.
8. While the meatballs bake, make your sriracha teriyaki!
9. In a small saucepan combine the soy sauce, honey, 1/2 cup of the water, sesame oil, sriracha sauce, and ginger. Heat over a medium-low flame and stir constantly until the honey is dissolved; about 3 minutes..
10. In a small dish combine the cornstarch with the remaining 3 tablespoons of water, then pour it into the glaze, stir well to combine.
11. Increase the heat to medium high. Cook the sauce, stirring constantly, just until thickened. This should only take 2 minutes. Once it's thickened remove from heat and stir in sesame seeds.
12. At this point the meatballs should be ready to come out of the oven! Transfer them from the baking sheet straight into the pot with the sauce; stir to coat.
13. Assembly:
14. Place 1/2 cup of rice in each bowl. Top with a few meatballs, a sprinkle of sesame seeds, and some chopped scallions! Enjoy!

Chinese Chicken Salad

(serves 2)

Ingredients

12 3-inch wonton skins, sliced into 1/4″ strips

1/4 cup canola or corn oil for frying

4 cups chopped romaine lettuce

1 chicken breast, shredded

2 green onions, chopped

1/4 cup sliced almonds, toasted lightly

1 tablespoon sesame seeds

2 cups cooked fusilli pasta noodles, cooled

Dressing - (I think this dressing needs tweaked a little but its pretty good as is too)

1 1/2 tablespoons vegetable or grapeseed oil

6 tablespoons seasoned rice vinegar

1 teaspoon sesame oil (add more to taste if you prefer a strong sesame taste)

1 1/2 teaspoons sugar

2 teaspoons light soy sauce

2 tablespoon sesame seeds

1/2 teaspoon fresh ground pepper

1/8 teaspoon salt

Instructions

1. Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don’t burn. Remove from oil and drain on paper towels until cooled.
2. In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.
3. Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with 2-3 tablespoons of sesame dressing and top with sesame seeds and wonton strips and serve.