Recipe courtesy of Adam Gertler
and
Jess Tom
Yellow Curry with Meatballs
- Level: Advanced
- Total: 1 hr
- Active: 1 hr
- Yield: 8 to 10 servings
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- Level: Advanced
- Total: 1 hr
- Active: 1 hr
- Yield: 8 to 10 servings
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- For the chicken meatballs: Add the salt to the ground chicken.
- To a food processor, add the coconut milk, curry paste, ginger, brown sugar, garlic, habanero, egg and brioche. Process until smooth.
- 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.
- 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.
- 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.
- 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.
- 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).
- For the toasted coconut: Fry some flaked coconut in a skillet with oil until golden brown, about 90 seconds. Drain on paper towels.
- 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.
