One-Pot Chicken Meatball and Green Curry Rice

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  1.5 lbs Ground Chicken

  Usually near ground turkey in the meat section. Check fat % on label.

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  0.3 cup Basil, Fresh
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  3 Garlic(9g)
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  3 Green Onion (Scallion)(45g)
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  1 tbsp Fish sauce
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  1 tbsp Thai red curry paste
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  1 tbsp Sugar, Granulated White
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  1 tbsp Cornstarch
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  1.5 tsp 1½ teaspoons kosher salt
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  3 tbsp Vegetable oil
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  0.3 lbs Green Beans
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  1 Carrots(61g)
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  4 oz Mushrooms, Cremini
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  0.5 tsp ½ teaspoon sea salt
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  1 Shallot(30g)
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  2 cup White Rice
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  14 oz Coconut Milk, Full-Fat, Canned
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  1 tbsp Soy Sauce, Low Sodium
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  1 tbsp Lime Juice, Fresh

Instructions

1. 1In a large bowl, combine the ground chicken, fresh basil, garlic, green onions, fish sauce, Thai red curry paste, sugar, cornstarch, and kosher salt. Mix until just combined, then with wet hands, form golf ball–size meatballs (about 2 tablespoons each) and set on a plate—you should have about 20 meatballs.
2. 2Heat 1 tablespoon vegetable oil in a large Dutch oven or skillet over medium-high heat until glistening. Working in batches to avoid overcrowding, add the meatballs in a single layer and cook, turning occasionally, for 8–10 minutes until browned on all sides and internal temperature reaches 165°F. Transfer to a plate and set aside.
3. 3Reduce heat to medium, add another 1 tablespoon oil, then add the green beans, carrots, mushrooms, and sea salt. Cook, stirring, for 4–5 minutes until lightly browned. Transfer to a separate plate. Add the shallot and fresh garlic to the Dutch oven and cook, stirring occasionally, for 3 minutes over medium heat until fragrant.
4. 4Reduce heat to medium-low, add the remaining 1 tablespoon oil and the white rice, and cook, stirring, for 2–3 minutes until slightly toasted. Stir in the Thai red curry paste and cook, stirring, for 1 minute until evenly combined. Add the coconut milk, soy sauce, fish sauce, sugar, and ¾ cup water; stir well to combine.
5. 5Bring the mixture to a simmer over medium heat, then return the meatballs and any collected juices to the Dutch oven. Reduce heat to low, cover, and cook for 15 minutes.
6. 6Add the reserved vegetables, cover again, and cook for 10 minutes over low heat until the liquid is absorbed, the rice is tender, and the meatballs reach an internal temperature of 165°F.
7. 7Divide the meatball and green curry rice mixture evenly into 6 airtight containers while hot. Top each portion with fresh basil and a squeeze of fresh lime juice before serving, or store and add garnish when reheating.