This is for all those coconut curry lovers out there, I have the recipe for you!! This coconut curry is so creamy, flavourful and full of goodness. Paired with asian style meatballs, crisp vegetables and cauliflower rice. I have made this meal quite a few times and I am still loving it like it was the first bite! This curry has been my go-to work lunch for the last couple weeks, it leaves me feeling so satisfied and nourished. You definitely need to give this one a try!
This is a much healthier version than your typical Thai curry, but don’t worry, it still packs a delicious punch! Using cauliflower rice instead of white rice, not using any white refined sugar and loaded up with fresh, colorful veggies! For this recipe I used green beans, red bell peppers and red onion. You could definitely get creative with the vegetables and use any of your favourites. For the green curry, I used green curry paste from Thai Kitchen. I find this one the most flavourful without being super spicy. If you like a little more heat in your curry you could always add sriracha to your curry sauce or your favourite type of hot sauce.
If your vegan you could easily omit the meatballs for some tofu or chickpeas and take out the fish sauce from the curry. If you do omit the fish sauce, I recommend that you add a little soy sauce to it to balance the flavour.
By the way, I LOVE using chopsticks!! After living in China, I became accustomed to using them. Most restaurants you would go to, that was your only option. Forks weren’t typically a thing unless you were eating somewhere a little more Americanized. Overtime, I actually started to enjoy using them. Don’t get me wrong, there has been many, many times where the chopsticks ended up on the floor, making for an embarrassing moment. Especially when you are in a Chinese establishment and everyone in the restaurant is a much more experienced chopstick holder than you are. #OopsIdroppedmychopsticks.
Let me know below.. Are you a chopstick lover? Or do they always find their way to the floor?
Green Coconut Curry with Asian Meatballs (Paleo)
Ingredients
- ASIAN MEATBALLS:
- 2 lbs of ground meat (I used elk) - chicken, turkey or beef would work well
- 1 egg
- 1/3 cup finely chopped red onion
- 2 cloves of garlic - minced
- 1 tbsp tamari soy sauce or coconut aminos
- juice of 1/2 a lime
- 2 tsp sriracha
- 1/3 cup chopped cilantro
- 1/4 cup almond flour
- 1/2 tsp sea salt
- 1 tsp ground ginger (or fresh)
- GREEN COCONUT CURRY:
- 1 can of coconut milk
- 2 tbsp green curry paste (Thai Kitchen)
- juice of 1 1/2 limes
- 1 1/2 tsp fish sauce
- 6 cloves of garlic
- 1 inch piece of fresh ginger
- 1 tsp maple syrup
- 1/4 tsp sea salt
- 2 tbsp fresh cilantro
- 1 tbsp potato starch
- 2 tbsp water
- 2 tbsp coconut oil
- 1 red onion cut julienne
- 2 cups green beans chopped in half
- 1 red bell pepper cut julienne
Directions
- Step 1 Start by preparing the meatballs. Make sure the onion, garlic, cilantro and ginger are finely chopped. Mix all the ingredients for the meatballs together until well combined. Roll into 1 inch balls and place onto a baking sheet. Bake for 16-18 minutes at 375 or until fully cooked. Set the meatballs aside to cool.
- Step 2 While the meatballs are cooking, make the green curry sauce by uilizing a food processor or high speed blender. Blend together the coconut milk, green curry paste, lime juice, ginger, garlic, fish sauce, sea salt, maple syrup, and fresh cilantro until a creamy sauce is produced. Set this aside.
- Step 3 While chopping the bell peppers, green beans and red onion, pre-heat a frying pan to medium heat and melt 2 tbsp of coconut oil. Add the veggies to the frying pan and sauté for 4-5 minutes, then pour the green curry into the frying pan and bring to a simmer on low heat. Simmer for 10 minutes.
- Step 4 In a small bowl mix together the potato starch and water until combined. Pour this mixture into the curry to thicken and simmer for an additional 2 minutes, stirring continuously. Now add the meatballs to the curry to warm, now serve.
- Step 5 Serve the curry with cauliflower rice, brown rice, or pasta noodles! This yields approximately 6-7 servings.
