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    Jalapeño Coconut Curry Chicken Meatball Bowls

    Ingredients:


    For the meatballs:
    450g lean ground chicken (or ground turkey)
    1 egg
    1/2 cup PANKO breadcrumbs
    2 cloves garlic, finely chopped
    1 jalapeno pepper, finely chopped (including seeds)
    1/4 cup finely chopped cilantro
    1/4 cup finely chopped basil
    1/4 cup finely chopped spring onions
    1/2 teaspoon ground turmeric
    1/2 teaspoon yellow curry powder
    1/2 teaspoon cumin
    3/4 teaspoon salt

    For the vegetables and coconut rice:
    1 tablespoon pure coconut oil
    3 cloves garlic, finely chopped
    1 tablespoon freshly grated ginger
    1/4 cup finely chopped spring onions
    2 medium carrots, sliced
    340g green beans, ends cut off and cut into pieces about 5 cm long
    1 can (400 g) coconut milk
    1/3 cup water
    1/2 teaspoon salt (plus more to taste)
    1 cup white rice JASMINE
    1 large red bell pepper, thinly sliced

    For the yellow coconut curry sauce:
    1/3 cup coconut milk
    1/4 cup TAHINI (sesame paste)
    1 clove garlic, grated
    1-2 teaspoons pure maple syrup (for sweetening)
    1 teaspoon yellow curry powder
    1/2 tablespoon freshly grated ginger
    1/2 teaspoon ground turmeric
    1/4 teaspoon red cayenne pepper
    1/2 teaspoon salt
    Freshly ground black pepper

    For garnish:
    Lime slices
    1/4 cup chopped coriander
    1/4 cup finely chopped basil
    1/4 cup chopped scallions

    Directions:


    1. Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
    2. In a large bowl, combine all of the meatball ingredients: ground turkey (or chicken), egg, breadcrumbs, garlic, jalapeno pepper, cilantro, basil, scallions, ground turmeric, yellow curry powder, cumin, and salt. Using clean hands, mix in the turkey. Use a cookie scoop (or just your hands) to form the meatballs. Form into balls and place on the prepared baking sheet, spacing them 2 inches apart. You should make about 14-16 meatballs.
    3. Cook for 15-20 minutes (until cooked through and a meat thermometer registers 165 degrees Fahrenheit). Set aside.
    4. Prepare the rice: Add the coconut oil to a large deep frying pan and place over medium-high heat. When the oil is hot, add the garlic, ginger, chopped carrots, and green beans. Sauté for 2 minutes, then add the coconut milk, water, and salt. Bring to a boil and add the rice. Immediately cover the pot, reduce the heat to low, and cook for 15-20 minutes.
    5. Once the rice is cooked, fluff it with a fork, then carefully stir in the red pepper. Cover again, turn off the heat, and let the rice steam for another 5 minutes. Taste and add more salt if desired.
    6. In a medium bowl, whisk together all of the curry sauce ingredients listed above until smooth.
    7. To serve: Divide the rice and vegetables among bowls, then top with the meatballs and drizzle with the curry sauce. Finish with a squeeze of fresh lime juice; garnish with fresh cilantro, fresh basil, and spring onions.


    NOTE: For a gluten-free version, simply use gluten-free breadcrumbs (or 2-3 tablespoons of coconut flour).


    Yield: 4 servings
    Recipe: ambitiouskitchen.com

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