Creamy Coconut Chicken & Zucchini Meatballs with Oyster Mushrooms

1.Prepare the zucchini: Grate the zucchini using the coarse side of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and wring out as much liquid as possible; this is critical to ensure the meatballs hold their shape.

2.Mix the meatball base: In a large mixing bowl, combine the ground chicken, squeezed zucchini, panko, egg, minced garlic, salt, and pepper. Mix gently with your hands until just combined—do not overwork the meat, or the meatballs will become tough.

3.Form the meatballs: Using a tablespoon or a small scoop, shape the mixture into 1.5-inch diameter balls. You should yield approximately 16-18 meatballs.

4.Sear the meatballs: Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer (work in batches if necessary) and sear for 3-4 minutes per side, until golden brown on the outside. They do not need to be cooked through at this stage. Remove from the pan and set aside on a plate.

5.Cook the bulgur: While the meatballs sear, bring the vegetable broth to a boil in a medium saucepan. Stir in the bulgur, reduce heat to low, cover, and simmer for 12-15 minutes, or until the liquid is absorbed and the grain is tender. Remove from heat and fluff with a fork.

6.Prepare the sauce: In the same skillet used for the meatballs, add 1 tablespoon of vegetable oil over medium heat. Add the oyster mushrooms and sauté for 4-5 minutes until they begin to brown and release their moisture.

7.Simmer the dish: Stir the red curry paste into the mushrooms and cook for 1 minute until fragrant. Pour in the coconut milk and fish sauce, whisking to combine and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.

8.Finish cooking: Add the green beans and the seared meatballs to the sauce. Cover and simmer gently for 6-8 minutes, or until the green beans are crisp-tender and the meatballs are cooked through (internal temperature of 165°F / 74°C).

9.Final touch: Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with additional salt or fish sauce if needed. Serve the meatballs and sauce over a bed of fluffy bulgur, garnished with fresh cilantro.