53K views · 44 reactions | Thai Meatballs in Coconut Red Curry Sauce chicken turkey or beef Thai Meatballs * 1 pound ground chicken, turkey or beef * 1 egg * 1 cup panko * ½ cup minced green onion * 3 cloves pressed garlic * 1 ½ tablespoons grated ginger or ginger paste * 1 tablespoon soy sauce or fish sauce * 1 tablespoon red curry paste * 1 teaspoon salt * * 1 teaspoon black pepper Coconut Curry Sauce ***** double the sauce for an extra saucy dish * 1-2 tablespoon canola oil * ½ red bell pepper sliced * ½ yellow onion sliced * 1 tablespoon ginger * 1 tablespoon red curry paste * 1 13.5 ounce cans unsweetened coconut milk * 1 tablespoon fish sauce or soy sauce * 2 tablespoons brown sugar * chopped cilantro , for garnish 1. Add all meatball ingredients and form your meatballs. Use a cookie scoop if you have it and then use your hands to smooth out the meatball . Use oil or water on your hands to get a cleaner meatball. Set on a sheet pan to bake in the oven at 400° for 15 to 17 minutes. 2. Chopped onions, red bell pepper, and grate ginger. 3. In a large pan, add oil, add in onions, peppers ginger cook for one minute without burning on medium heat. 4. Add in coconut milk, brown sugar, fish sauce, and cook for a few minutes as sauce thickens. 5. Taste and adjust for salt and fish sauce and add as needed. 6. Add meatballs to your curry and let the sauce thicken together. 7. Garnish with cilantro. 8. Serve over rice or noodles with a cold beer. #foodies #delicious #chicken #beef #seafood #wingrecipes #recipe #recipes #cooking #instafood #igdaily #dinner #food #yum #instagood #foodporn #foodstagram #foodgasm #instadaily #tasty #tastyfood #chickenrecipes #reels #reelsinstagram #thai #reelsofinstagram #reelsviral #reelsinsta #foodie #deliciousfood chickens lunch bbq salad beef Mongolian Chinese food take out fake away eeeeeats Thai huffposttaste bhg | Chhaya Joshi I Food Blog | Facebook
29K views · 5.1K reactions | Lemon Fire Wings with a spicy, sticky, and lemony sauce. The base of this sauce is a mix of Thai red peppers and fresh lemon juice that can be adjusted based on your heat preference. These are great grilled, air-fried, or in the oven, and the chicken wings can also be substituted for chicken thighs. DIRECTIONS + STEP 1: MARINADE Add all the marinade ingredients to a mixing bowl and mix well. Add the chicken wings and fully coat in the marinade. + STEP 2: MARINATE Cover the mixing bowl and marinate in the refrigerator for 4-6 hours, or at least 30 minutes. + STEP 3: COOK Grill over medium heat, flipping every few minutes until the internal temperature reaches 170F (about 15 minutes total). Alternatively, the chicken wings can be cooked at 425F for 12-15 minutes in an air fryer or 20-25 minutes in the oven with a flip halfway through. + STEP 4: LEMON FIRE SAUCE Add the olive oil to a preheated skillet over medium heat. Add the chopped garlic and cook until it just begins to brown and become fragrant, then turn the heat to low. Add the lemon juice so that the garlic doesn’t burn and then add all the remaining ingredients, except the Thai peppers. Mix well and then bring to a low simmer until the sauce begins to thicken (5-10 minutes). Mix in the chili peppers. + STEP 5: COAT Add the cooked chicken wings to the pan and fully coat it with the sauce. Alternatively, the wings can be added to a large bowl and tossed with the sauce. Top with fresh grated lemon zest and chopped parsley. *NOTE: Thai chili peppers are full of spicy capsaicin which will burn if it contacts sensitive skin. Be careful when handling these peppers and wash your hands thoroughly or wear gloves. Citric acid (lime or lemon juice) can help neutralize the capsaicin. INGREDIENTS Full recipe and ingredients list available at CasitaMade.com (link in my bio). | Ryan Carter 🍻 | Facebook
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37K views · 7.7K reactions | cheesy garlic chicken fritters! ✨🧄 I’ve been meal prepping these these minis on repeat since I first made them last year — they’re loaded with fresh herbs, melty mozz, and maybe more garlic than should be legal. I like to serve them with creamy cauliflower mash and grilled asparagus, but they’re also perfect pattied between a bun or served atop a salad. enjoy! CHEESY GARLIC CHICKEN FRITTERS: 1 pound ground chicken • 2 eggs • 1/3 cup almond flour • 1/2 cup grated parmsan • 1/2 cup grated mozzarella • 2 tablespoons fresh basil, chopped • 2 tablespoons fresh chives, chopped • 2 tablespoons fresh parsley, chopped • 1/2 teaspoon garlic powder • salt and pepper, to taste. 1. mix all ingredients well, to combine. 2. heat 1/2 tablespoon avocado oil in large non-stick pan over medium-high heat. form 2-3-inch patties and transfer to pan. cook until brown on both sides, about 6-8 minutes. CREAMY CAULIFLOWER MASH WITH GARLIC & PARMESAN: 1 head cauliflower, chopped • 3 garlic cloves • 3-4 tablespoons unsweetened almond milk • 1/4 cup parmesan cheese • 1-2 tablespoons ghee • 1) in a large pot with a steamer basket, steam garlic and cauliflower until tender; add to a food processor along with remaining ingredients; blend until smooth. | Sara Stewart, MS, CNS
6.5K reactions · 1.3K shares | These homemade chicken gyros will change your dinner game! Juicy marinated chicken roasted on a skewer, wrapped in warm pita—what’s not to love? ⭐️Comment ‘gyro’ below for the recipe, and I’ll send it straight to you! Plus, if you’re looking for the perfect skewer pan to make this at home, I’ll send that link too along with the cordless cutting knife in video. #ChickenGyros #HomemadeDeliciousness #HealthyMeals | HomeCookBlog
40K views · 139 reactions | Forget all the recipes! This is the best way to prepare meat! Ingredients pork neck: 3 kg (7 lb) onion: 3 pc vegetable oil: 30 ml (1.0 fl oz) black pepper: 5 g (0.2 oz) salt: 10 g (0.4 oz) leek: 1 pc red bell pepper: 1 pc potatoes: 500 g (18 oz) mozzarella: 300 g (11 oz) sour cream: 200 g (7.1 oz) melted butter: 100 g (3.5 oz) mustard seeds: 50 g (1.8 oz) parmesan: 40 g (1.4 oz) mozzarella: 80 g (2.8 oz) Additionally boiled beetroot: 1 pc carrot: 1 pc parsley: 10 g (0.4 oz) walnut: 70 g (2.5 oz) milk: 200 ml (6.8 fl oz) olive oil: 100 ml (3.4 fl oz) lemon juice: 15 ml (0.5 fl oz) mustard: 20 g (0.7 oz) salt: 5 g (0.2 oz) black pepper: 2 g (0.1 oz) garlic: 10 g (0.4 oz) | Cookrate