Ingredients
Meatballs:
- 1.5 lbs ground turkey breast (higher fat works great and holds the meatballs together)
- 1 carrot
- 4 garlic cloves
- 1/2 cup shredded coconut (organic section of grocery store, unsweetened)
- 1 egg
- 2 tsp thai green curry paste (look in “ethnic” section of grocery store and aim for no sugar, etc.)
- handful of cilantro
Green Curry Sauce:
- 4 tbsp thai green curry paste (same type as for meatballs)
- 1 14 oz can coconut milk
- 1 tablespoon coconut oil
- 1 red bell pepper sliced
- 1 sliced jalapeno if you like spice
Directions:
Meatballs:
Put all ingredients in the food processor and pulse until smooth . Use your hands to form shapes resembling meatballs.
Heat a tablespoon of coconut oil over medium-high heat and add the meatballs (probably half of your batch). Cook for a few minutes over medium-high heat and then flop the meatballs over. It should take about 15 minutes to cook thoroughly.
Sauce:
Heat coconut oil with green curry paste and sliced bell pepper with jalapeños over high heat in a saucepan. Let boil for two minutes then add coconut milk and reduce to moderate heat. Let simmer and thicken for 15-20 minutes.
Serve meatballs with sauce with your choice of anything really. My recommendations are cauliflower rice or a vegetable like bok choy. Enjoy!
