1
Prepare the coating mixture by combining 4 cups of panko with 1 cup of unsweetened shredded coconut, seasoned with salt and black pepper. Pulse briefly in a food processor until slightly finer but not too fine. Set aside 1 cup for the meatball mixture and reserve about 3 cups for the outer coating.
2
In a large bowl, combine the 2 lb ground chicken breast with the finely diced red bell pepper (about ½), 1 shredded carrot, cilantro leaves, 2 teaspoons Thai curry paste, 1 tablespoon minced garlic, 1 whole egg, 1 finely diced shallot, microplaned fresh ginger, lime zest, salt, black pepper, 1.5 tablespoons toasted sesame oil, and 1 tablespoon sriracha or hot sauce.
3
Mix the ingredients together until just combined. Add the reserved 1 cup of breadcrumb mixture for the interior and mix gently; add another ½ cup if the mixture is still too wet. The consistency should hold together without being overmixed.
4
Using a size 24 ice cream scoop or your hands, form the mixture into balls about 2 inches in diameter. Roll each ball in the reserved 3 cups of breadcrumb-coconut mixture, ensuring they are well coated on all sides.
5
Place the coated meatballs on a plate and refrigerate for at least 1 hour to firm them up before cooking.
6
To prepare the sauce, gently sauté finely diced shallots in garlic olive oil in a saucepan. Add 2–3 tablespoons Thai red curry paste, ginger pieces, and more garlic. Toast briefly for about 1 minute to release flavors. Add 4 cups of chicken stock and bring to a simmer. Stir in ½ can of unsweetened coconut milk, 1 tablespoon toasted sesame oil, and ½–1 tablespoon hot sauce to taste.
7
Heat oil to 365°F. Gently place the chilled meatballs into the hot oil, working in batches if needed. Constantly rotate and turn the meatballs to ensure even golden-brown coloring on all sides, avoiding charring.
8
Transfer the golden-brown meatballs to a baking sheet and finish cooking in a 375°F oven for 10–12 minutes until the internal temperature reaches 160–165°F. Alternatively, finish frying them completely in the hot oil if a crispier exterior is preferred.
9
Near the end of cooking, whisk diluted cornstarch into the sauce while stirring constantly to reach the desired thickness. Be careful not to add too much at once as it thickens quickly. Taste and season with salt and black pepper. A touch of butter may be added for richness if desired.
10
To plate, place a portion of coconut jasmine rice or desired starch in a bowl. Spoon some sauce on the rice, arrange the meatballs on top, and drizzle with additional sauce. Garnish with fresh cilantro leaves and lime wedges before serving.
11
Taste to ensure the meatballs are cooked through with a crispy exterior, and the sauce is well-balanced in flavor. Adjust seasonings, heat level, and sauce consistency to personal preference.
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