Yellow Curry with Meatballs

  • Level: Advanced
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 8 to 10 servings
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Ingredients

Chicken Meatballs:

2 teaspoons kosher salt

1 1/2 pounds ground chicken 

Half a 14-ounce can coconut milk, well shaken

1 tablespoon yellow curry paste 

1 teaspoon grated fresh ginger 

1 tablespoon brown sugar 

2 cloves garlic 

1/2 habanero chile

1 egg 

2 1/2 ounces brioche 

1/4 cup vegetable oil

Yellow Curry Sauce:

One-and-a-half 14-ounce cans coconut milk, well shaken

2 yellow bell peppers, chopped 

3 tablespoons yellow curry paste

2 tablespoons brown sugar 

2 teaspoons grated fresh ginger

3 cloves garlic

3 sprigs fresh Thai basil 

1 bunch fresh cilantro 

Pickled Corn:

2 ears yellow corn

1/2 cup calamansi vinegar 

2 tablespoons brown sugar 

1/2 teaspoon grated fresh ginger 

Crunchy Spaghetti Squash:

1 large spaghetti squash, seeded and cut into 1 1/2-inch cubes

Kosher salt

Toasted Coconut:

Flaked coconut, for garnish

Vegetable oil, for frying 

Directions

Special equipment:
a pressure cooker
  1. For the chicken meatballs: Add the salt to the ground chicken.
  2. To a food processor, add the coconut milk, curry paste, ginger, brown sugar, garlic, habanero, egg and brioche. Process until smooth.
  3. Mix the bread-egg mixture into the ground chicken until combined and then form into large meatballs. Add the meatballs and vegetable oil to a pressure cooker over medium-high heat. Turn the meatballs over and place the top on the pressure cooker. Cook under pressure for 5 minutes.
  4. For the yellow curry sauce: In a large saute pan over high heat, simmer the coconut milk with the peppers, curry paste, brown sugar, ginger, garlic and 1 cup hot water until thickened and the peppers are tender. When the desired consistency is reached, add the basil and cilantro but do not stir through.
  5. For the pickled corn: Cut the kernels off the corn cobs and combine them in a bowl with the calamansi vinegar, brown sugar and 1/2 cup hot water. Allow to marinate for 20 minutes.
  6. For the crunchy spaghetti squash: Drop the spaghetti squash cubes into a pot of boiling water and bring to a simmer. Cook for 3 minutes, until the squash is just barely soft. Drain and shock with cold water to slow down carryover cooking. Drain again.
  7. Scrape the squash flesh from the peel using your fingers; it should feel crunchy. Salt the flesh and let sit for 2 minutes before squeezing out the water (so the squash is even more crunchy).
  8. For the toasted coconut: Fry some flaked coconut in a skillet with oil until golden brown, about 90 seconds. Drain on paper towels.
  9. To plate: Spoon spaghetti squash in the center of a shallow entrée-size bowl. Top with a meatball, then ladle curry sauce over the meatball and scatter pickled corn and fried coconut over the plate.