Chicken Meatball Curry

Start rice, following the directions on the packaging. In a large bowl combine ground chicken, 1 tablespoon of lemongrass paste, 1 teaspoon of ginger paste, 1/4 cup of breadcrumbs and grated onion for moisture. Salt and pepper to taste.

With a tablespoon, form meatballs. In a large skillet add a tablespoon of olive oil. Brown meatballs not cooking all the way through, then set aside. No need to wipe pan.

In the same skillet used to brown the meatballs, add a tablespoon of olive oil and green onions to the pan cooking for 3-4 minutes. Next add the kale to the skillet cooking until it starts to wilt.

Next add coconut milk, 1/2 cup of water, 1 tablespoon of lemongrass paste, 2 tablespoons of yellow curry paste and 1 teaspoon of ginger paste. Salt and pepper to taste stirring until everything is combined.

Add meatballs back to the skillet with the sauce, cooking on medium until sauce thickens, and meatballs are cooked with an internal temperature of 165 degrees. Stir frequently.

Plate the dish with a helping of rice and chicken meatball curry.