1/4 cup
finely chopped fresh basil, plus more for serving
3
garlic cloves, minced
3
green onions, white and green parts finely chopped
1 Tbsp
fish sauce (such as nam pla or nuoc mam, which is Vietnamese)
1 tsp
green curry paste
1 Tbsp
sugar
1 Tbsp
cornstarch
2 tsp
kosher salt
3 Tbsp
Vegetable oil
Green Curry Rice
1/3 lb
green beans or snap peas
2
medium carrots, ½-inch slices
8 oz
crimini mushrooms, trimmed and quartered
2
cloves garlic, minced
1/2 tsp
kosher salt
2 cups
long grain white rice, rinsed
1-2 Tbsp
green curry paste, depending on desired spice level
1 (14 oz) can
coconut milk (preferably not lite)
1 3/4 cups
water
1 Tbsp
low sodium soy sauce
1 Tbsp
fish sauce
1 Tbsp
sugar
1 Tbsp
lime juice
Method
Make the meatballs: In a large bowl, combine the chicken, basil, garlic, green onions, fish sauce, curry paste, sugar, cornstarch and salt. Mix with your hands until fully incorporated. Form golf ball–size meatballs (about 2 tablespoons each) and place them on a plate. You should have about 20 meatballs.
In a large Dutch oven or large/deep skillet with a tight fitting lid, heat 1 tablespoon of the oil over medium-high heat. Once the oil is glistening, working in batches if needed, add the meatballs in a single layer, taking care to not over crowd the pan. Cook, until the meatballs are browned on all sides, about 8-10 minutes total. Transfer the meatballs back to the plate. Deglaze the pan with ¼ cup water if needed.
Reduce the heat to medium and add 1 more tablespoon of oil. Add the green beans, carrots, mushrooms, and garlic, season with 1/2 teaspoon salt and stir to combine. Cook, stirring for 1 minute until the garlic is fragrant. Deglaze the pan with another ¼ cup water if needed.
Reduce the heat to medium low and add the remaining tablespoon of oil. Add in the rice and green curry paste, cook, stirring, until curry is evenly dispersed about 1 minute. Add the coconut milk, 1 ¾ cup water, soy sauce, fish sauce and sugar and stir to combine. Bring to a heavy simmer.
Return the browned meatballs and any collected juices to the pot. Reduce heat to low. Cover and cook until the liquid is absorbed, the rice and veggies are tender, and the meatballs are cooked through, about 25 minutes.
Serve the meatballs with more basil and a squeeze of lime juice to finish.