Monday, June 24, 2013

Yellow Curry Chicken Meatballs in a Coconut Milk Curry Sauce with Quinoa Pasta.

You would never think pasta and curry would mix well, but holy toledo these were amazing.

These were so interesting! As you'll see in the ingredients, I used yellow curry and red pepper. It was a very spicy meatball, almost like an Italian sausage meatball. Then I made a coconut milk sauce, which gave some sweetness and creaminess to off balance the spicy meatball. The quinoa pasta was a great touch to balance out the spiciness. I would say this was an incredibly successful dish!

1 lb. ground chicken (You can use other meat)
1 egg
1 tbsp yellow curry
1/2 tsp ground red pepper (cayenne)
EVOO for cooking
1 can coconut milk
2 tsp yellow curry
1/2 tsp ground red pepper (cayenne)
1/2 box Quinoa pasta (this can be found at Sprouts, Whole Foods, etc.)

1. Mix together ground chicken, egg, 1 tbsp yellow curry and 1/2 tsp ground red pepper in a large bowl.

2. Roll mixture into 1/2" balls and cook in a skillet with EVOO on medium/high until brown. Place on a paper towel to absorb grease.

3. When meatballs are done cooking, pour out the grease from the skillet, add in the coconut milk, 2 tsp yellow curry, and 1/2 tsp ground red pepper. Bring it to a simmer.

4. Cook pasta according to box while you are bringing coconut milk sauce to a simmer.

5. One the coconut milk starts to bubble, add the meatballs and continue to simmer for 5-7 minutes.

6. One the pasta is cooked, drain the water, place the pasta in a large dish and cover with meatballs and coconut sauce.

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