When a craving for bold and vibrant flavors meets the need for a quick a simple recipe, these Thai curry meatballs are the answer you've been looking for! Juicy and tender balls of chicken are bursting with flavor. Add a velvety and easy coconut satay sauce and some carrot noodles and you've got a flavor-packed and healthy dinner that's ready in no time!
Ingredients
The Meatballs
½mediumonion, chopped
1inchpiece of ginger, peeled
3clovesgarlic
1tablespoonEACH: fish sauce, red Thai curry paste, and soy sauce, gluten-free or coco aminos if needed
1lbground chicken
Oil, for the pan
The Curry Sauce
115-ouncecan coconut milk
1tablespoonEACH: fish sauce and soy sauce, gluten-free or coco aminos if needed
1-3tablespoonsred Thai curry paste, depending how flavorful or spicy you like it
¼cupalmond butter
The Carrot Noodles
10largecarrots, cut into strips with a julienne peeler or spiralized
Instructions
Put a large pot of water on to boil. Add the onion, ginger, garlic, soy sauce, fish sauce, and curry paste to a small food processor and blend until smooth. Transfer the paste to a large bowl, add the chicken, and mix well. Divide into 16 meatballs.
½ medium onion, 1 inch piece of ginger, 3 cloves garlic, 1 tablespoon EACH: fish sauce, red Thai curry paste, and soy sauce, 1 lb ground chicken
Heat a splash of oil in a large frying pan over medium heat. Add the meatballs, brown them on all sides, and let them cook through.
Oil
While the meatballs are cooking, add all the curry sauce ingredients to a small pot over medium-high heat. Bring to a simmer so the sauce thickens and then remove the pot from the heat.
1 15-ounce can coconut milk, 1 tablespoon EACH: fish sauce and soy sauce, 1-3 tablespoons red Thai curry paste, ¼ cup almond butter
When the pot of water begins to boil, add the carrot noodles. Let them cook for 4-5 minutes, or just until they soften. Drain the pot and divide the noodles between 4 plates. Top with the meatballs and the curry sauce.