![Thai Curry Meatballs with Cauliflower Rice [AIP-Paleo- Meal Prep]](https://asquirrelinthekitchen.com/wp-content/uploads/2019/07/Thai_curry_meatballs-681x1024.jpg)
I used to love a good curry before my AIP days, so I’ve worked hard to recreate a rich, creamy, and spicy curry—and here it is!
The secret ingredients that make this AIP-friendly curry sauce so phenomenal? Sweet potato and coconut milk for the base, then fresh garlic, fresh ginger, basil, and lime juice for lots of kick!
Eating healthy is all about making better food choices and finding ways to make “eating right” easy and enjoyable. That way, your new eating plan becomes a new way of life rather than a quick-fix diet. That’s why I love to use smart swaps in my AIP kitchen, replacing traditional basics (such as rice, mashed potatoes, or pasta) with healthier options.
Cauliflower rice is a great example. It looks very much like normal rice, and it can act as a nourishing side dish or a versatile base ingredient for more elaborate meals like this Thai Curry Meatballs meal prep recipe!
Want more delicious AIP meal ideas like this one? This recipe is a special release from my new book The Autoimmune Protocol Meal Prep Cookbook! Check it out!
Ingredients
Method
- To make the meatballs, combine the ground chicken, carrot, zucchini, basil, and salt in a bowl and mix thoroughly using your hands. Form into 8 meatballs. Heat the coconut oil in a
large skillet over medium heat. When hot, add the meatballs and cook until no longer pink inside, about 15 minutes, turning them over halfway through. When done, transfer to a plate. - To make the curry sauce, add the sweet potatoes to a medium saucepan and cover with water. Bring to a boil over high heat, then decrease the heat to medium and cook, covered, until tender, about 12 minutes. When done, drain the water and transfer the sweet potatoes to a food processor equipped with an S-blade. Add the coconut milk and blend until smooth, about 30 seconds. Set aside.
- Heat the coconut oil in a saucepan over medium-high heat. When hot, add the onions and cook, stirring frequently, until they start to brown, about 8 minutes. (If the onions stick to the bottom of the pan, add more oil or reduce the heat)
- Decrease the heat to low, add the garlic, ginger, and basil, and sauté for 1 minute while stirring. Add the sweet potato and coconut mixture, lime juice, and salt, and mix well. Check the seasoning and adjust to taste.
- To make the cauliflower rice, discard all the green leaves, then core and chop the cauliflower into small florets.
- Transfer the florets to a food processor equipped with an S-blade and chop/pulse until the florets become small grains, about 10 seconds. (Don’t overprocess the florets or they will turn to paste.) You may have to do this in several batches.
- Heat the coconut oil in a large skillet over medium heat. When hot, add the cauliflower rice and cook uncovered, stirring frequently, for 8 to 10 minutes, or until tender. Don’t let the cauliflower rice get mushy! Season with salt to taste.
- To assemble: Divide the ingredients evenly among 4 containers, starting with a layer of cauliflower rice at the bottom, followed by the meatballs and a generous serving of
curry sauce on top.
Notes
![Thai Curry Meatballs with Cauliflower Rice [AIP-Paleo- Meal Prep]](https://asquirrelinthekitchen.com/wp-content/uploads/2019/08/Thai-Curry-Meatballs-683x1024.jpg)
Hi!
I was wondering if you have the nutritional info for this recipe?
I eat LCHF and I was looking for the total amount of carbonhydrates (glucids, fibers, sugars) in this meal.
Thank you!
Laurie
Sorry, I do not. – Sophie
Hi Sophie – is the 6oz (carrot, zucchini) in the recipe weighed or measured? Thanks you for what sounds like a great recipe to get me out of my meatball rut!
It is weighed! – Sophie
Sorry for the unusual question but can I use white sweet potato in the sauce instead? I avoid regular ones if I can, that sickly sweet flavour doesn’t sit well with me.
Yes, absolutely! This will alter slightly the color of the curry sauce. But as long as you are fine with that, you can definitely swap the regular sweet potato for a white sweet potato. – Sophie
Great recipe – thanks! I decided to cook the meat as a stir-fry since I do not have a good track record of cooking meatballs and having the inside actually cooked. 🙂 I also ended up having to make it with pork, as I didn’t realize the chicken had spoiled and I had already prepped everything else. Tasted really great. Took a lot of dishes and steps, so I don’t think I’d add this to my regular rotation, but I’d definitely make it again. Especially that sauce!