10 min active60 min total3 servings

Green Curry with Chicken Meatballs & Bok Choy

What You’ll Use: Lime, Thai basil, Jalapeño (optional), Cooked rice, and Green curry. Re-heating Instructions: Cut ½ lime into wedges for serving. Pick a handful of basil leaves and toss the stems. Thinly slice the jalapeño into rings, if using. Reheat the rice in the microwave, 1 to 2 minutes. Reheat the green curry in a saucepan over medium-low heat until the meatballs are warmed through, 5 minutes. Heap the rice into bowls and spoon the green curry over. Scatter with the basil leaves and jalapeño, if you want a kick. Serve warm, with the lime wedges for squeezing.

Ingredients Included

  • Sweet potatoes
  • Green curry simmer sauce
  • Baby bok choy
  • Ginger chicken meatball mix (see note below)
  • Limes
  • Gyoza wrappers
  • Asian greens (see note below)
  • Green onions
  • Garlic
  • Thai basil
  • Jalapeño (optional)
  • Cooked rice
  • Cooked black beans
  • Mole poblano
  • Feta cheese
  • Toasted pepitas (pumpkin seeds)

You'll Need

  • Olive oil
  • Salt and freshly ground pepper
  • Fish sauce
  • Soy sauce
  • Rice vinegar (optional)
  • Sesame oil (optional)
  • Vegetable oil
  • Butter
Allergen Note: Contains milk, eggs, tree nuts, wheat, soy.

Step 1

To prep the sweet potatoes, preheat the oven to 475°F. Line a sheet pan with parchment or foil. Rub the sweet potatoes with olive oil, season with salt, and prick with a fork. Place the sweet potatoes on the prepared pan and bake until soft, 35 to 40 minutes, depending on size. Let cool, transfer to an airtight container, and refrigerate.

Step 2

To prep the curry, 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. Trim the bok choy and slice the leaves into ribbons. Roll half of the chicken mix into 9 meatballs about 2 inches in diameter and set on a plate.

Step 3

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, 1 minute. Transfer to the curry. Remove the curry from the heat, add the juice of ½ lime, and season to taste with fish sauce. Let cool, transfer to an airtight container, and refrigerate.

Step 4

To prep the gyoza, place a wrapper on a work surface. Place a spoonful of the remaining half of the chicken mix in the center. Dip your finger into water and wet the outer edge of the wrapper. Fold the wrapper in half and pinch to seal. You can either fold it over simply to make a half moon, or crimp the edges, stand it upright, and curve it into a crescent, if you’re a dumpling pro. Repeat with the remaining wrappers and filling. Space out the dumplings on a sheet pan and freeze, before transferring to a zippered bag or airtight container and returning to the freezer.

Step 5

Roughly chop the greens. Transfer to a zippered bag or airtight container and refrigerate. Chop a handful of green onions. Chop 2 cloves of garlic.

Step 6

To make the dipping sauce, in a small bowl, stir together ¼ cup soy sauce, the green onions, and the garlic. Add 2 tablespoons rice vinegar and ½ teaspoon sesame oil, if you have any on hand. Transfer to an airtight container and store in the refrigerator.


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. Depending on seasonal availability, you might receive mizuna, tatsoi, or chrysanthemum greens, or in some cases baby spinach.
Find more recipes like this in the Good Eggs Make-Ahead Dinner Kit
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