Thai Chicken Meatball Curry (Slow Cooker) - cooking recipe

Ingredients

1 3/4 lbs ground chicken or 1 3/4 lbs ground turkey
2/3 cup fresh breadcrumb (I actually used panko)
3/4 cup chopped cilantro, divided
1/4 cup chopped lemongrass (I used lemongrass paste)
3 long red chili peppers, minced
2 tablespoons oil (optional)
1 (14 ounce) can coconut milk
2 tablespoons Thai red curry paste
1 tablespoon tomato paste
salt, to taste (I used none)
ground black pepper, to taste (I used none)

Preparation

Mix chicken or turkey, breadcrumbs, half of the cilantro, lemongrass and chile peppers in a large bowl, combining thoroughly.
If not frying, drop walnut-sized meatballs into a 4 qt slow cooker (I coat with a little oil to make cleanup easier). Cover and cook on High for about 1 hour to set the meatballs. (For all I know you don't need to do this - it might work just as well with the sauce added immediately - but this is how I did it).
Combine the remaining ingredients except the cilantro in a small bowl; pour over the meatballs, reduce to Low and cook for 4 hours, or cook on High for 2 hours.
If frying, form the meat into walnut-sized meatballs. Heat oil in a large skillet and quickly fry the meatballs until browned. Transfer to slow cooker.
Make the sauce as in Step 3 and pour into the frying pan, stirring to scrape up the fond; pour over the meatballs and cook on Low for 6 hours or on High for 3 hours.
Serve immediately with steamed rice, garnished with the remaining cilantro.