Thai Curry Meatballs with Cauliflower Rice
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1 carrot (6 ounces), shredded
- 1 zucchini (6 ounces), shredded
- 1 tbsp minced fresh basil
- 1 tsp sea salt
- 1 tbsp coconut oil
For the Curry sauce:
- 1 sweet potato (1 pound), peeled and diced
- 1 (14-ounce) can full-fat coconut milk
- 2 tbsp coconut oil
- 1 onion (½ pound), minced
- 3 large cloves garlic, minced
- 1 (1½-inch) knob fresh ginger, peeled and grated
- 1 tbsp minced fresh basil
- Juice 1 lime
- 1½ tsp sea salt
For the Cauliflower Rice:
- 1 head cauliflower (2 pounds)
- 2 tbsp coconut oil or olive oil or avocado oil
- Sea salt to taste
Instructions
- 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
Store for up to 5 days in an airtight container in the refrigerator, or freeze for up to 4 months.
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