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Lemongrass chicken meatballs in green curry broth from Fine Cooking Magazine, Dec 2015/Jan 2016 (page 63) by Tony Rosenfeld

  • shallots
  • basil
  • carrots
  • chicken thighs
  • cilantro
  • coconut milk
  • ground coriander
  • ground cumin
  • fish sauce
  • lemongrass
  • limes
  • peanut oil
  • chicken broth
  • jalapeño chiles

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Notes about this recipe

  • BlackBerryLove on January 05, 2018

    Love this, use ground chicken instead.

  • eliza on January 19, 2017

    Very good. I made some changes due to personal preference; I increased the spice with some Asian chili garlic sauce and added more lime juice and one lime leaf to the sauce. The sauce was a bit too rich for me so I would reduce the coconut milk if I made this again. The sauce can be done ahead of time (up to the pureeing stage) making the dish much quicker to prepare, otherwise this is a bit time consuming. Final verdict; I like my Thai curry recipe from my 30 minutes and Light book better so will probably stick to that in the future.

  • okcook on February 09, 2016

    I got lazy and just cooked the chicken thighs in meatball sized pieces! I thought the ingredient flavours would be good and they were. I added more jalapeños. Easy to make but watch the boat motor technique.....need to have a deep enough cooking vessel that you don't splash your sauce all over the kitchen. I served it over the top of some thin rice noodles.

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