1 lb Ground Chicken

1 Tbsp Oil

1 Onion, finely chopped

1 Green Bell Pepper, finely chopped

1 Celery Rib, finely chopped

3-4 Carrots, peeled and chopped

2 Tbsp Red Curry Paste

1 Tbsp Fish Sauce

1 Tbsp Ginger Paste

1 Tbsp Sugar

2 C Coconut Milk

1 C Chicken Broth

Salt, Pepper, and Garlic Powder to taste

Handful of basil, chopped

Preheat oven to 350*. In a bowl, combine the ground chicken, salt, pepper and garlic powder. Form meatballs and place on a baking sheet. Bake for 15-20 minutes or until browned. Set aside.

For the sauce

Over medium heat, saute the trinity (onion, bell pepper and celery) and carrots until translucent, about 5-7 minutes. Add the curry paste, ginger paste and sugar, stirring to incorporate. Cook for 1-2 minutes allowing the sugar to dissolve. Add the coconut milk and chicken broth. Bring to a boil for a minute and bring it down to a simmer.

Return the browned meatballs and their juices to the sauce.

Cover and simmer for 25 minutes. Towards the end, stir in the copped basil. Serve immediately and enjoy!​

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