Just popping in to post this recipe because oh my goodness guys, it's so so delicious and so many of you asked on instagram what was in this so I had to hurry and share it! Lately Kyle and I have been eating all sorts of healthy, including these delicious coconut cream red curry meatballs which we had over zucchini noodles. While we haven't exactly stuck to our plan to do Whole 30, we have been eating a lot more salads and vegetables and a lot less ice cream. And we reallyyy love ice cream. Especially as it's been getting a lot warmer (and almost hot) outside, all we ever want when we get home after a long walk with The Sib is a large cup of Blue Bell with our Netflix.
Since we've been limiting our dairy and carb intake, we've been having lots of nice cream instead! Have you ever had nice cream? It's really good! Basically it's just blended frozen bananas and a tad bit of almond milk, and then either almond butter or blueberries or strawberries or whatever else. It's not quite Blue Bell, but it does the trick. We also have been going to the gym a few times a week, and are getting ripped!! JK, but if the number of burpees I've done this past week translate to anything I'd hope it meant I could get pizza at some point this weekend.
I have always loved curry, but have never tried making it at home because I thought it was really complicated. It's not! I had been searching through the internet and instagram to find whole 30 recipes (lol) and saw ideas for curry soups and dishes that were compliant. (Because, coconut milk.) I really love meatballs, but only have ever made them for spaghetti. I love that these are asian inspired and have such a good flavor from the curry paste and fish sauce. Oh and if you've never smelled fish sauce before, DON'T do it. It is FOUL. But it tastes wonderful!!
So yeah, don't smell fish sauce before you cook with it or else you may vom. Happy Thursday!
Thai Red Curry Meatballs with Cilantro
for the meatballs
- 2 lbs. ground chicken (1 lb. dark meat and 1 lb. white, for more flavor)
- 1/2 small onion, diced small
- 1/2 cup cilantro, chopped
- 2 cloves garlic, minced
- 1 tbl. grated ginger
- 2 tbl. fish sauce
- 1 tsp. salt
- 1 tsp. red curry paste (I used Thai Kitchen)
- 2 tbl. oil
for the curry sauce
- 1 tbl. oil (if necessary)
- 1/2 small onion, diced small
- 3 cloves garlic, minced
- 1/4 cup red curry paste
- 1 tbsp. fish sauce
- 2-14 oz cans full fat coconut milk
- 1/2 cup chopped cilantro, plus more for garnish
Directions: In a large bowl, mix together the ground chicken, onion, cilantro, garlic, ginger, fish sauce, salt, and red curry paste until fully incorporated. Heat a large skillet or dutch oven over medium high heat and add the oil.
Using a small cookie scoop or your hands, scoop out 2 inch meatballs and place in the pan. Brown on all sides until meat is almost cooked all the way through. Transfer to a plate.
Using the same pan, add more oil if needed or drain off excess until there is only enough to coat the pan. Add the onion and saute until clear. Add the garlic, and continue to cook an additional 1-2 minutes. Add the red curry paste, stirring it around until it is broken up. Next, add the fish sauce, coconut milk, and chopped cilantro. Stir everything together until incorporated.
Bring sauce to a boil and add the meatballs back in. Lower heat to a simmer, and cover pan with a lid. Let simmer for 15-20 minutes until sauce has thickened and meatballs are cooked through. (Take lid off pan and let simmer for a few minutes if sauce has not thickened.) Garnish with fresh cilantro and serve over rice or zucchini noodles!