The perfect midweek meal, aromatic Thai chicken meatballs with ginger, garlic, and chilli cooked in a rich coconut sauce. Serve with fluffy rice. Freezer friendly too! This dish was inspired by @emthenutritionist – I switched up a few things from her recipe. She has the best recipes 🤌🏼
*I purposely made a big batch for leftovers so you could easily half this recipe*
For the meatballs:
900g ground turkey – I used 2 packages of @tworiversmeats
1 small grated zucchini
1/2 cup coconut flour
1 heaping Tbsp each of minced fresh ginger + garlic
4 Tbsp chopped fresh cilantro
2 green onions, finely chopped
2 medium organic egg
1 Tbsp tamari or braggs
Zest of 1 lime
Sea salt + pepper
For the sauce:
5 Tbsp Thai Kitchen green curry paste
1 can coconut milk (regular fat or half can coconut cream)
1 small onion, diced
1 heaping Tbsp each of fresh minced ginger + garlic
2 small bell peppers, thinly sliced
3 cups chicken bone broth
1 Tbsp tamari or braggs
2 tsp honey
Juice of 1/2 lime
Rice/ quinoa and broccoli to serve.
Grate the zucchini. In a mixing bowl, add all the meatball ingredients together. Mix gently to combine. Pop a frying pan on over medium heat and add a little coconut oil. Create meatballs, place into the frying pan and cook in batches until browned all over but don’t need to be cooked through.
Add in all sauce ingredients to pan as meatballs are cooking to a gentle simmer for 10 minutes or until the meatballs are cooked through. Taste the sauce and add any extra seasoning if needed. Finish the coconut sauce with a squeeze of fresh lime and a scattering of fresh cilantro. Serve the meatballs with fluffy rice or quinoa and steamed broccoli.
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