These ultra fresh meatballs are pumped with lemongrass and ginger, and the premade mix is ready to roll. Sink them into a simple simmer sauce, which is gorgeous and green.
What You Get
Green curry simmer sauce
Baby bok choy
Jalapeño pepper (optional)
Ginger chicken meatball mix (see note below)
Cooked white rice
What You’ll Need
Soy sauce or fish sauce
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
In a large saucepan over medium-low heat, warm the curry with 1 cup water, stirring occasionally to avoid sticking. Bring a second pot full of salted water to a simmer.
Meanwhile, trim the bok choy and slice the leaves into ribbons. Cut half of the lime into wedges for serving. Pick the basil leaves and toss the stems. Thinly slice the jalapeño into rings, if using. Roll the chicken into meatballs about 2 inches in diameter and set on a plate.
Add the meatballs to the simmering water and poach until firm, 6 to 8 minutes. Using a slotted spoon, transfer the meatballs to the curry. Add the bok choy to the simmering water and poach until tender-crisp, about 1 minute. Transfer to the curry. Remove the curry from the heat, add the juice of ½ lime, and season to taste with soy sauce.
Reheat the rice in the microwave, 1 to 2 minutes or according to package instructions.
Heap the rice into bowls and spoon the green curry over. Scatter with the torn basil leaves and jalapeño, if using. Serve warm, with the lime wedges for squeezing.
Note: The chicken meatball mix may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.