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Lemongrass Chicken Meatballs in Green Curry Broth

Lemongrass Chicken Meatballs in Green Curry Broth

We thought the green curry broth needed the glass noodles to soak up it up and we made a good choice




Lemongrass Chicken Meatballs in Green Curry Broth

Fine cooking magazine- SERVES 6-8


1-1/2 lb. boneless, skinless chicken thighs cut into 1-inch pieces

1-1/2 tsp. ground cumin

1-1/2 tsp. ground coriander

Kosher salt

1 Tbs. finely chopped fresh lemongrass

1-1/2 Tbs Cilantro Lime olive oil

2 large shallots, thinly sliced (about 1/2 cup)

1 jalapeño, seeded and thinly sliced

1-1/2 cups lower-salt chicken broth

1/2 cup well shaken canned coconut milk

1-1/2 cups fresh cilantro sprigs; more for garnish

1/2 cup small fresh basil leaves

1-1/2 Tbs. fresh lime juice                                                  

1 Tbs. granulated sugar

2 tsp. fish sauce

1-1/2 cups matchstick-cut or grated carrots

Sriracha, for drizzling (optional) gochujang sauce

Sprinkle the chicken thighs with the cumin, coriander, and 1-1/2 tsp. salt, and toss well. Transfer to a plate and chill in the freezer for 15 minutes.

In a food processor, pulse half of the chicken until minced. Transfer to a bowl and repeat with the remaining chicken. Mix the lemongrass into the chicken. To form the meatballs, set a small bowl of cold water nearby and, occasionally moistening your hands, gently roll 1-1/2-oz. portions of the meat between your palms into balls; you should get 16.

Over medium-high heat in a 5- to 6-quart heavy-duty pot, heat the oil until shimmering hot. Add half of the meatballs, reduce the heat to medium, and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Flip and brown the other side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate, and repeat with the remaining meatballs.


Add the shallots, jalapeño, and 1/2 tsp. salt to the pot; cook, stirring, until the shallots soften, about 4 minutes. Add the chicken broth and coconut milk and bring to a boil. Stir in half of the cilantro and the basil, and remove from the heat. Using an immersion blender or working in batches with a regular blender, purée the mixture. Return to the pot if using a regular blender. Add the meatballs, lime juice, sugar, and fish sauce. Bring to a simmer, cover, and cook until the meatballs cook through (165°F), 15 to 20 minutes, adding the carrots during the last minute or two to cook until crisp-tender.