This recipe is a bit different than your traditional Curry sauce you will experience in Thai restaurants. With Cocoghee as the star, we gave it some spotlight along with the usual peanut flavours you’ll find in a Thai curry.
Take out your blender or food processor and pulse all ingredients (except the chicken) until you get a chopped consistency; be careful not to overblend.
Next, in a medium bowl, mix the blended ingredients and chicken together.
Take a large baking pan and grease, or line with parchment paper.
Roll the mixture into 1 ½ inch balls.
Place into oven and bake for 18 minutes.
Flip meatballs and bake for another 15 minutes.
While the meatballs are baking, take a large saucepan. Add in the Cocoghee and let simmer, then add the garlic, brown sugar and lime juice.
Simmer for around 30 seconds or until garlic is browned and sugar is starting to disintegrate.
Add the red curry paste, peanut butter and coconut milk.
Simmer for around 10 minutes, stirring constantly.
Add the baked meatballs to the sauce and let them cook for 2-3 minutes.
Serve with a warm kale salad and/or cauliflower rice.