Ingredients

Main Dish

• 1 pound chicken , ground
• 1/2 cup zucchini , shredded
• 2 green onions , chopped
• 2 shallots , chopped
• 2 tsp ginger , grated
• 1 garlic cloves , grated
• 1/4 tsp cayenne pepper
• to taste pepper

Curry

• 3 tbsp olive oil , extra virgin, divided
• 1 red bell pepper , sliced
• 2 tbsp butter
• 1-3 tbsp red curry paste , thai
• 1 can (14 oz) coconut milk
• 3 tbsp soy sauce
• 1 tbsp ginger , grated
• 1 garlic cloves , grated
• 1 shallots , chopped
• 1/4 cup cilantro , fresh, chopped

Main

• rice , cooked

Instructions

Instructions

1. In a large bowl, combine ground chicken, shredded zucchini, green onions, 1 chopped shallot, 2 tsp grated ginger, grated garlic, cayenne pepper, black pepper, and soy sauce. Form into tablespoon sized meatballs. Set aside.
2. Heat 2 tbsp of olive oil in a large skillet over medium high heat. Sear the meatballs for 4-5 minutes, turning occasionally until browned. Transfer to a plate.
3. Prepare the coconut curry. In the same skillet, add the remaining tablespoon of olive oil, sauté the shallot, garlic and ginger for 1 minute until fragrant. Add the red bell pepper, butter, and Thai red curry paste, cooking for 2 minutes until combined.
4. Pour the coconut milk and soy sauce, scraping up any browned bits. Let the sauce simmer, then add the meatballs. Cook for 5 minutes until fully cooked. Stir in chopped cilantro. Garnish with fresh basil, cilantro green onions and lime wedges.