Red Curry Chicken Meatballs

In a large bowl, mix together all the chicken meatball ingredients with your hands or a wooden spoon.

Refrigerate the preparation for 30 minutes.

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or aluminium foil.

Shape the meatballs using 2 tablespoons (30 ml) of the preparation for each. They should be the size of a ping pong ball. To easily measure the right quantity, use a #30 squeeze disher (1 oz).

Cook the meatballs in the oven for 20 minutes or until they are no longer pink inside.

Finish cooking on broil for 5 to 10 minutes.

Meanwhile, prepare the red curry sauce.

In a large saucepan, heat the oil over medium high heat. Brown the red bell pepper and onion for 3 to 4 minutes.

Then, add the ginger and red curry paste. Cook 2 to 3 more minutes

Incorporate the coconut milk, vegetable broth, soy sauce, fish sauce, and brown sugar. Bring to a boil and cook 5 more minutes.

Dilute the cornstarch in 2 tablespoons (30 ml) of water. Incorporate it to the sauce. Cook 1 more minute.

Add the chicken meatballs in the red curry sauce. Cook 5 to 10 minutes over medium heat.

Serve on rice vermicelli or with naans. Garnish with fresh cilantro leaves and chopped green onions, to taste.