Thai Coconut Curry Chicken Meatballs

• 1 pound ground chicken
• 1/2 cup water chestnuts, chopped
• 1/2 cup panko
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon freshly ground pepper
• 13.5 ounce can coconut milk
• 1 1/2 teaspoons Thai red curry paste

1. Preheat oven to 400 degrees.
2. Line a rimmed baking sheet with foil and brush with olive oil.
3. In a medium mixing bowl, combine chicken, water chestuts, panko, olive oil, garlic powder, onion powder, salt and pepper. Use your hands to mix together.
4. Use a small cookie scoop to scoop chicken mixture, then roll into balls and place on prepared pan, leaving space in between.
5. Bake chicken meatballs for 15 minutes, until cooked through.
6. In a small glass mixing bowl, whisk together coconut milk, red curry paste and a dash of salt until smooth.
7. Heat sauce in microwave briefly to warm.
8. Arrange cooked noodles, edamame, red pepper strips and baby corn in bowls. Then top with chicken meatballs. Pour Thai Coconut Curry Sauce over and serve with additional sauce.

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Enjoy!