Comments local_offer Recipes
Flavourful, Thai inspired Whole30 chicken meatballs cooked in a creamy curry sauce, using Whole30 compatible MEKHALA Organic Yellow Curry Paste and Red Boat Fish Sauce, makes a perfect light meal. Make sure to add sliced cucumber for a refreshing crunch!
Gluten-free, KETO, Whole30
For the meatballs:
½ Tablespoon extra-virgin olive oil
½ Cup finely diced onion
4 Cloves garlic, finely minced
3 Teaspoons grated ginger
1 Pound ground chicken
¼ Cup ground almonds
½ Teaspoon salt
¼ Teaspoon black pepper
For the Sauce:
1- 1½ Tablespoons MEKHALA Organic Yellow Curry Paste (1 for mild spice)
¾ Cup full fat coconut milk
½ Cup chicken broth
½-1 Teaspoon Red Boat Fish Sauce, to taste
1. To make the meatballs, add the olive oil to a skillet over medium heat. Add the onion, and cook until softened and fragrant, stirring often — about 5 minutes. Add the garlic and ginger and cook for an additional minute. Set aside in a bowl. Add half of the mixture to a bowl with the ground chicken. Mix, then add the egg, ground almonds, salt and pepper. Mix, cover, and refrigerate for 15-20 minutes.
2. Scoop out heaping tablespoon portions of the ground chicken mixture and gently roll into balls with the palms of your hands. Place in the same pan the onions were cooked in, and brown on all sides. You could also use a cookie scoop and drop them right into the hot pan. Once browned, remove from the pan and set aside on a plate.
3. To make the sauce, add the Yellow Curry Paste, coconut milk, broth, and fish sauce to the remaining onion mixture in the pan. Whisk, making sure the curry paste is well incorporated. Add the chicken meatballs back to the pan, cover, and simmer over medium-low heat for 15 minutes — or until completely cooked through.
4. Season with more fish sauce to taste, and serve with cauliflower rice, fresh sliced cucumber, green onion, and sesame seeds.
TIP OF THE WEEK
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