Coconut, Chicken Curry Meatballs

 This is a little spicy, and faster than take out.

 Ingredients:

1 red bell pepper

1 bunch cilantro

1 pound ground chicken

1/2 cup panko breadcrumbs

1 large egg

3 Tablespoons red curry paste 

2 Tablespoons of oil (olive or tallow)

1 (13.5 oz) can full-fat coconut milk (stir in can, to mix)

1/2 cup chicken stock

2 Tablespoons low-sodium soy sauce

1 Tablespoon fish sauce

1 lime

3 cups baby spinach, stemmed

Directions:

Thinly slice the bell pepper and finely chop the cilantro.

In a large bowl combine the chicken 1/2 cup cilantro, the panko, egg and 1 Tablespoon of the curry paste, and 1 teaspoon of salt. Mix well. With clean hands (or a small cookie scoop) roll the meatballs into 15-20 small meatballs.

Warm the oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides. 2-3 minutes per side. Cook through. Transfer to a plate.

Add another Tablespoon of oil if needed (no need to wipe out skillet). When hot add the bell pepper and cook, stirring occasionally until softened. Add the remaining 2 Tablespoons of curry paste and cook, stirring for about 30 seconds. Quickly stir in the coconut milk, chicken stock, soy sauce, fish sauce and the juice of the lime. Cook until sauce thickens, increasing heat if necessary. 

Stir in meatballs and tearing spinach with your hands and add it to the skillet. Heat until the meatballs are warmed, and the spinach is wilted. 

Garnish with remaining cilantro.

Serve with Jasmine rice and warm Naan bread.