Recipe courtesy of Adam Gertler and Jess Tom
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Yellow Curry with Meatballs
Total:
1 hr
Active:
1 hr
Yield:
8 to 10 servings
Level:
Advanced
Total:
1 hr
Active:
1 hr
Yield:
8 to 10 servings
Level:
Advanced

Ingredients

Chicken Meatballs:
Yellow Curry Sauce:
Pickled Corn:
Crunchy Spaghetti Squash:
Toasted Coconut:

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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