Coconut Curry Meatballs
Ingredients
- 20 fresh or frozen meatballs of choice
- 2 400 mL cans coconut milk
- 2 tbsp red Thai curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp sugar
- 1 cup red bell pepper, sliced
- handful cilantro
- 2 cups fresh spinach
- handful fresh basil, sliced thin
Instructions
- Preheat oven to 375F
- Arrange the meatballs on a sheet pan, and bake until meatballs are cooked. 15-30 minutes depending on the size of meatball and if you use frozen or fresh meatballs.
- While the meatballs bake, in a large pot, heat 2 tablespoons of the coconut cream from one of the two cans of coconut milk.
- When the coconut cream is heated, add the red curry paste to the pan and saute until the coconut cream and curry paste are combined (3 ish minutes).
- Pour all the remaining coconut milk from the two cans to the pot.
- Add in the lime juice, sugar and fish sauce, allow to simmer (covered) on low/medium heat, until the meatballs are cooked.
- Once the meatballs are cooked, transfer them to the pot.
- Add in the peppers, and spinach. Turn heat up to medium.
- Simmer until the spinach is wilted and bell pepper is desired doneness.
- Remove the meatball and sauce mixture from the heat. Stir in the cilantro and basil.
- Serve with rice or noodles of choice.
Nutrition
Serving: 5meatballs in sauce | Calories: 435kcal | Carbohydrates: 12g | Protein: 15g | Fat: 37g