Ingredients

• 2 Containers Oolie Yellow Curry Dip
• ¾ Cup water
• 6 (or so ) Sprigs of fresh thyme leaves, picked
• 1 Scotch bonnet pepper or hot chili pepper (Optional)
• 3 Cups white long grain rice
• 1 Can unsweetened coconut milk
• One lime, zest and juice separated
• 1.5lb Ground chicken
• 1 Egg
• ¼ Cup breadcrumbs
• One bunch of scallions (about 5 oz.)
• Salt and freshly ground black pepper

Instructions

1. In a large, shallow saucepan, stir together the Oolie Dip, coconut milk, juice of the lime, half of the thyme leaves, ¾ cup of water, and your (optional) hot pepper, after finely dicing.
2. Next, get the rice going:
   1. Rinse the rice well in a colander and cook according to the package directions, along with a teaspoon of salt.
   2. When done, add the lime zest and use a fork to mix through to fluff up the rice.
3. While the rice is cooking, make the meatballs: 
   1. Finely slice the scallions separating the whites and greens (The Greens will be used for garnish at the end).
   2. Mix the ground chicken, breadcrumbs, egg, sliced scallion whites, the rest of the thyme, a teaspoon of salt, and half a teaspoon of ground black pepper together in a large mixing bowl.
   3. Shape into meatballs about 1.5 inches in diameter and nestle them into the curry sauce.
4. Cook the curry and meatballs on medium heat, covered for 7 minutes without stirring.
5. Gently turn the meatballs over with tongs, replace the lid, and cook for another 5 minutes until cooked through.
6. Scatter the scallion greens over the top of the curry and serve with the fragrant rice.

Allergen declaration:

• Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
• Inherent allergens:  Egg, gluten