Coconut Curry Chicken Meatballs

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	114%	47%
fat	6%	3%
aromatics	4%	17%
acid	3%	0%
sweetener	3%	0%
salt	2%	1%
vegetables and beans	76%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

50 g	1 large egg
454 g	1 lb. ground chicken
25 g	1/4 c. chopped fresh basil, plus more for topping
	2 scallions, thinly sliced, divided
	1 red serrano chile, finely chopped, divided
18 g	6 cloves garlic, finely chopped, divided
	1 (2") piece ginger, peeled, finely chopped, divided
47 g	3 tbsp. red curry paste, divided
11 g	2 tsp. fish sauce
11 g	2 tsp. reduced-sodium soy sauce, divided
	Kosher salt
27 g	2 tbsp. neutral oil
61 g	1 medium carrot, peeled, grated
1 g	1/2 tsp. ground coriander
120 g	1/2 c. low-sodium chicken broth
397 g	1 (14-oz.) can coconut milk
14 g	2 tsp. honey
284 g	10 oz. frozen spinach, thawed
15 g	1 tbsp. fresh lime juice
	Cooked white rice, for serving

Method: 4 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“<p>This dish just landed a spot on our favorites list. The flavor profile this dish creates is incredible. Just the right amount of heat and sweetness. Serving with Naan bread is a must, because you will not want any of that delicious sauce to go to waste! </p” — a cook, 5★

“<p>Loved this! Only got 12 meatballs from the pound of chicken but so tasty and leftovers were even better the next day. I did use yellow curry paste because it's what I had in the house and fresh spinach. </p>” — a cook, 5★