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One-Pot Chicken Meatball and Green Curry Rice

One Pot Chicken Meatball and Green Curry Rice in skillet with green beans and carrots topped with fresh basil and lime juice
  • Serves:  6
  • Prep Time:  30 min
  • Cook Time:  45 min

Ingredients

Meatballs

  • 1½ pounds ground chicken
  • ¼ cup finely chopped fresh basil, plus more for serving
  • 3 garlic cloves, minced
  • 3 green onions, white and green parts, finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon green curry paste
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1½ teaspoons kosher salt
  • 3 tablespoons vegetable oil

Green Curry Rice

  • ⅓ pound green beans, trimmed and cut into 2 inch pieces (about 1 cup)
  • 1 large carrot, cut into ¼-inch-thick slices (about 1 cup)
  • 4 ounces cremini mushrooms, trimmed and quartered (about 1½ cups)
  • ½ teaspoon sea salt
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups long grain white rice
  • 1 tablespoon green curry paste
  • 1 (14-ounce) can full-fat coconut milk
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon fresh lime juice (from 1 lime), plus more for serving

Method

  1. Make the meatballs. In a large bowl, combine the chicken, basil, garlic, green onions, fish sauce, curry paste, sugar, cornstarch, and salt. Mix well, then with wet hands, form golf ball–size meatballs (about 2 tablespoons each) and set on a plate. You should have about 20 meatballs.
  2. Heat 1 tablespoon of the oil in a large Dutch oven or skillet over medium-high heat. Once the oil is glistening, working in batches, add the meatballs in a single layer, taking care to not overcrowd the Dutch oven. Cook, turning occasionally, until the meatballs are browned on all sides, 8-10 minutes. Transfer the meatballs to a plate.
  3. Reduce the heat to medium and add another 1 tablespoon of oil. Add the green beans, carrots, mushrooms, and salt; stir to combine. Cook, stirring, for 4-5 minutes or until the veggies are browned. Transfer to a second plate. Add the shallot and garlic and cook, stirring occasionally, until fragrant, about 3 minutes.
  4. Reduce the heat to medium low and add the remaining 1 tablespoon of oil. Add the rice and cook, stirring, for 2 to 3 minutes. Stir in the green curry paste and cook, stirring, until evenly combined, about 1 minute more. Add the coconut milk, soy sauce, fish sauce, sugar, and ¾ cup water; stir to combine. Bring to a simmer, then return the meatballs and collected juices to the Dutch oven.
  5. Reduce heat to low. Cover and cook for about 15 minutes. Add the vegetables, cover again and cook until the liquid is absorbed, the rice and veggies are tender, and the meatballs are cooked through, about 10 minutes longer.
  6. Divide the meatballs and rice among 6 bowls. Top with more basil and a squeeze of lime juice to serve.

Notes

If you notice that there is a lot of stuff sticking to your pan (especially after steps 2 and 3), deglaze the pan between steps! This means you’ll add about ¼ cup water to the Dutch oven where necessary to release the food cooked onto the bottom.