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Thai Curry Meatballs with Cauliflower Rice

5 from 1 vote
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Prep Time 20 minutes
Cook Time 36 minutes
Servings: 0 servings
Course: Main Course, Meal
Cuisine: AIP, Autoimmune Protocol, Paleo
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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)
  4. 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.
  5. To make the cauliflower rice, discard all the green leaves, then core and chop the cauliflower into small florets.
  6. 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.
  7. 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.
  8. 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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