Thai Chicken Meatball Curry Slow Cooker Recipes

Steps:

• Mix chicken or turkey, breadcrumbs, half of the cilantro, lemongrass and chile peppers in a large bowl, combining thoroughly.
• If not frying, drop walnut-sized meatballs into a 4 qt slow cooker (I coat with a little oil to make cleanup easier). Cover and cook on High for about 1 hour to set the meatballs. (For all I know you don't need to do this - it might work just as well with the sauce added immediately - but this is how I did it).
• Combine the remaining ingredients except the cilantro in a small bowl; pour over the meatballs, reduce to Low and cook for 4 hours, or cook on High for 2 hours.
• If frying, form the meat into walnut-sized meatballs. Heat oil in a large skillet and quickly fry the meatballs until browned. Transfer to slow cooker.
• Make the sauce as in Step 3 and pour into the frying pan, stirring to scrape up the fond; pour over the meatballs and cook on Low for 6 hours or on High for 3 hours.
• Serve immediately with steamed rice, garnished with the remaining cilantro.

Steps:

• Heat 2 tablespoons oil in a large saucepan or wide pot over medium heat. Add curry paste and bloom in the oil, stirring frequently, until very fragrant, about 2 minutes. Stir in coconut milk and bring to a simmer. Add thawed meatballs and continue to simmer, stirring frequently, until meatballs are heated through, another 3 to 5 minutes. Season with salt and pepper to taste.
• Heat the remaining tablespoon oil in another large pan over medium-high heat. Add the zoodles and a pinch of salt and cook, stirring occasionally, until zoodles are warmed through and some of their moisture has evaporated, about 5 minutes.
• Evenly divide the zoodles among 4 bowls. Ladle curry over zoodles and top each with a few meatballs. Top each with sliced Thai bird chiles, basil, cilantro and black and white sesame seeds. Serve with lime wedges.

Steps:

• Put the mince into a large bowl with the chopped chilli, ginger and egg, then season generously. Mix well with your hands, then shape into 20 meatballs. Can be made and chilled up to a day ahead.
• Heat the oil in a large non-stick frying pan, then brown the meatballs for 5 mins. Tip onto a plate. Add the curry paste, fry for 1 min, then pour in the coconut milk and half a can of water. Bring back to the boil and stir to make a smooth sauce.
• Return the meatballs to the pan with the bamboo shoots and beans. Simmer for 5 mins until the beans are just tender and meatballs cooked through. To serve, season the sauce with salt, pepper and lime juice, then tear in the basil leaves. Scatter with sliced chilli and serve with rice or noodles and more lime wedges for squeezing over.

Steps:

• Gently fry the Thai green curry paste in a dry non-stick frying pan until fragrant, then pour in the coconut milk. Mix well until smooth then take off the heat.
• Put the chicken thighs into a slow cooker along with the aubergine, lemongrass stalks, sliced ginger, lime leaves, brown sugar and fish sauce.
• Pour over the curried coconut milk, give everything a good stir with a wooden spoon then cook on low for 6-8 hours.
• Serve with rice and Thai basil scattered over.