One-Pot Chicken Meatball and Green Curry Rice

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  Ground Chicken(680g)

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

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  Basil, Fresh(60g)
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  Garlic
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  Green Onion (Scallion)
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  Fish sauce(15g)
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  Thai red curry paste(15g)
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  Sugar, Granulated White(15g)
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  Cornstarch(15g)
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  1½ teaspoons kosher salt
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  Vegetable oil(45g)
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  Green Beans(151g)
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  Carrots(240g)
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  Mushrooms, Cremini(113g)
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  ½ teaspoon sea salt
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  Shallot
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  Garlic(120g)
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  White Rice(480g)
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  Thai red curry paste(15g)
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  Coconut Milk, Full-Fat, Canned
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  Soy Sauce, Low Sodium(15g)
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  Fish sauce(15g)
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  Sugar, Granulated White(15g)
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  Lime Juice, Fresh(15g)

Instructions

1. 1Make the meatballs. In a large bowl, combine the chicken, basil, garlic, green onions, fish sauce, curry paste, sugar, cornstarch, and salt. Mix well, 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 of the oil in a large Dutch oven or skillet over medium-high heat. Once the oil is glistening, working in batches, add the meatballs in a single layer, taking care to not overcrowd the Dutch oven. Cook, turning occasionally, until the meatballs are browned on all sides, 8-10 minutes. Transfer the meatballs to a plate.
3. 3Reduce the heat to medium and add another 1 tablespoon of oil. Add the green beans, carrots, mushrooms, and salt; stir to combine. Cook, stirring, for 4-5 minutes or until the veggies are browned. Transfer to a second plate. Add the shallot and garlic and cook, stirring occasionally, until fragrant, about 3 minutes.
4. 4Reduce the heat to medium low and add the remaining 1 tablespoon of oil. Add the rice and cook, stirring, for 2 to 3 minutes. Stir in the green curry paste and cook, stirring, until evenly combined, about 1 minute more. Add the coconut milk, soy sauce, fish sauce, sugar, and ¾ cup water; stir to combine. Bring to a simmer, then return the meatballs and collected juices to the Dutch oven.
5. 5Reduce heat to low. Cover and cook for about 15 minutes. Add the vegetables, cover again and cook until the liquid is absorbed, the rice and veggies are tender, and the meatballs are cooked through, about 10 minutes longer.
6. 6Divide the meatballs and rice among 6 bowls. Top with more basil and a squeeze of lime juice to serve.