Green Curry Chicken Meatballs Low Carb and Whole30

Green Curry Chicken Meatballs - Whole30 & Low Carb

Green Curry Chicken Meatballs with Roasted Riced Cauliflower is a great Whole30 and low carb dinner. 

Course Dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 600 kcal


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


The Cauliflower Rice

  1. Heat the oven to 425 degrees. 

  2. Cut the cauliflower in large florets. Place the florets in a food processor and pulse until chopped into small coarse bits. 

  3. 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

  1. 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. 

  2. 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. 

  3. Once seared, remove the meatballs and set aside. 

The Curry Sauce & Vegetables

  1. 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. 

  2. 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. 

  3. Finally, add the meatballs back to the pan, and cook until warmed. 


  1. 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