Thai Meatball In Green Curry Sauce

• FOR MEATBALLS
• 1 pound ground chicken (I prefer dark meat)
• 1/2 cup panko
• 1/4 cup unsweetened coconut flakes
• 1/4 cup green onions, chopped
• 1/4 cup basil, chopped
• 2 tablespoons sriracha
• 1.5 tablespoons sugar
• 1.5 teaspoons nam pla (Asian fish sauce)
• 2 garlic cloves, minced
• 1 egg, lightly beaten
• FOR SAUCE
• 14.5 ounces coconut milk (1 can)
• 2 tablespoons green curry paste
• 1/4 cup chicken broth
• 1 tablespoon sugar
• 1 tablespoon nam pla
• 1 juice of one lime
• 1 zest of one lime

1. Combine all ingredients for meatball in bowl. Form into 12 meatballs and place on parchment paper.
2. Brown the meatballs in nonstick pan in two batches, each with 1T oil.
3. In a large saucepan (I use wide a 3.5 quart), combine ingredients for the sauce except for the lime zest.
4. Mix well and cook over low until thickened, about 5 minutes.
5. Add meatballs and increase heat to medium-low. Simmer meatballs in sauce until cooked all the way through, turning them occasionally (cook for about 15 minutes).
6. Serve with lime zest on top.

meatballs, ground chicken, panko, unsweetened coconut flakes, green onions, basil, sriracha, sugar, fish sauce, garlic, egg, for, coconut milk, green curry, chicken broth, sugar, lime, lime

Taken from food52.com/recipes/26644-thai-meatball-in-green-curry-sauce (may not work)