Sorry I have been MIA for a few days. Life has been nuts. Work is keeping me super busy, we’ve got lots of friend and family things scheduled, and we are seeing one of our favorite bands on Friday – Glass Animals. Their Zaba album is amazing, and one of my favorite albums of all time. We are so excited. We got festive with our food this week. I don’t frequently make curry dishes, but these Green Curry Chicken Meatballs will warm you up on a cool fall day. Also, they are Whole30, low carb, and jam packed with protein.
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The Curry Paste & Ginger Juice
Thai Kitchen Green Curry Paste is what I used in this recipe. It’s available at my local grocery stores. I used almost the entire bottle, which provided a nice punch of flavor and a smidgen of heat. I am used to enjoying yellow and red curry, so the green was a welcome change. It’s a different flavor, and pairs well with the chicken and snow peas. Also, have you tried this awesome Ginger Juice? It’s a GREAT substitute for raw ginger, and doesn’t leave you with strands of annoying ginger root in your food. We got a bottle of it in a Keto Delivered box one month, and haven’t looked back since.
Chicken Thighs or Chicken Breast
The first time I made this, I used chicken breast. The hubs requires lots of protein since he power lifts, so chicken breast is often our meat of choice. That being said, it can be a little dry, so chicken thighs are probably a better choice for flavor and texture. If you use chicken breast, be sure to make the meatballs fairly small, like the size of a milk dud, or the circumference of a dime to nickel.
Do you have a favorite curry recipe? Perhaps a homemade curry paste? Please share in the comments! I would love to try it.
Green Curry Chicken Meatballs - Whole30 & Low Carb
Green Curry Chicken Meatballs with Roasted Riced Cauliflower is a great Whole30 and low carb dinner.
Ingredients
The Meatballs
- 2 lb ground chicken breast or chicken thigh
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- salt and pepper to taste
- 2 tbsp olive oil
The Cauliflower Rice
- 1 head cauliflower
- 1 tbsp olive oil
- salt and pepper to taste
The Curry Sauce & Vegetables
- 6 oz red bell peppers julienned
- 4 oz snow peas
- 1 tbsp lime juice
- 1 tbsp fresh basil sliced in thin ribbons (chiffonade)
- 1 tsp ginger juice or grated ginger
- 6 tbsp green curry paste to taste
- 1 can full fat coconut milk or cream
- 2 cups chicken stock
- salt and pepper to taste
Instructions
The Cauliflower Rice
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Heat the oven to 425 degrees.
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Cut the cauliflower in large florets. Place the florets in a food processor and pulse until chopped into small coarse bits.
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Spread on a parchment-lined baking sheet. Sprinkle with the olive oil and season with salt and pepper. Roast in the oven for 15 to 20 minutes, or until cooked and just starting to get color. Remove from the oven and set aside. Turn off the oven.
The Meatballs
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Meanwhile, in a bowl combine the ground chicken breast or thigh, coriander, cumin and salt/pepper. Mix thoroughly. Form into small meatballs and divide into two batches.
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Heat the olive oil in a heavy-bottom and high-sided skillet over medium high heat. Sear the meatballs 2 minutes on each side ,flipping once. Work in two batches unless you have a pan large enough to sear all at once.
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Once seared, remove the meatballs and set aside.
The Curry Sauce & Vegetables
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In the skillet used to fry the meatballs, add the bell pepper and saute until they begin to soften. Add the snow peas, and cook for one more minute.
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Next, add the curry paste and cook for one minute. Then add the lime juice, ginger/ginger juice, stock and coconut cream. Simmer for 10 minutes. Season with salt and pepper, and add the basil.
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Finally, add the meatballs back to the pan, and cook until warmed.
Plating
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To plate, divide the vegetable/curry/meatball evenly between six dishes. Top with a small pile of roasted cauliflower. Garnish with a squeeze of lime and more basil. Serve immediately.
Recipe Notes
Nutrition Facts (prepared with chicken breast):
Calories: 600; Total Fat: 30 g; Cholesterol: 132 mg; Total Carbohydrates: 16 g; Fiber: 4 g; Sugars: 7 g; NET CARBS: 12 g; Protein: 58 g
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