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