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A poppable app with entrée potential when served with rice and our Thai Cucumber Salad. Go all out on Thai night with this simple preparation that beams with herbaceous and umami flavors; the perfect pairing for Caer Maiko and Sharon Yeung's Thai One On from Shaker & Spoon's Daijoubu 2 Box.


1 lb ground chicken
A large handful cilantro, finely chopped 
1 medium shallot, finely chopped
2 garlic cloves, grated or finely minced
1 tbsp. fish sauce
1 tsp. soy sauce
The zest of 1 lime
1 tsp. red pepper flakes



1. Preheat oven to 425 degrees
2. Mix all ingredients into the ground chicken until evenly distributed

3. Form small meatballs, about 2” diameter 

4. Brush all sides of meatballs with oil or cooking spray
5. Bake for 20 minutes or until meatballs are fully cooked to the center



2/3 cup peanut butter
1 cup coconut milk
1 tbsp. red curry paste
1 tbsp. fresh lime juice
1 tsp. fish sauce
2 tbsp. brown sugar
1/4 tsp. soy sauce



1. Whisk all ingredients in a skillet placed over medium heat 
2. Cook, stirring occasionally, until sauce is fully combined and starting to bubble
3. Remove from heat and serve immediately


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