Red Thai Meatball Curry
Author: Chantelle
Prep time:
Cook time:
Total time:
Serves: 4
- 1 lb. ground beef
- 1 Tbs ginger, finely chopped
- ½ red onion, finely chopped
- 1 Tbs ground flax
- 1 tsp coconut oil
- 1 can full fat coconut milk
- 1-1½ Tbs red curry paste, depending on how spicy you like it mixed with 1 Tbs. water
- 1 tsp fish sauce
- 1 tsp ground lemongrass (optional)
- 3-4 kaffir lime leaves (optional)
- 1 tsp fresh lime juice, and extra wedges for serving
- a few cherry tomatoes
- 1 red bell pepper, cut into 1 inch pieces
- 1 anaheim pepper, cut into strips
- a few green beans
- 1 jalapeño, for some extra kick (optional)
- 1 tsp sea salt
- cilantro
- Combine beef with grated ginger, red onion and flax, use your hands to make sure everything is mixed well and evenly distributed.
- Form 12-15 meatballs.
- Heat a large skillet and add a tsp of coconut oil, drop in the meatballs and cook for about 2 min. per side until they get a nice crispy skin.
- Add in coconut milk and red curry paste mixed with a bit of water, fish sauce, lemongrass and lime juice. Cover and simmer for 5 min.
- Add in the peppers, green beans and tomatoes and cover for another 2 minutes.
- Season with sea salt to taste and top with fresh jalapeño or cilantro and a lime wedge
Recipe by Naked Cuisine at https://www.nakedcuisine.com/red-thai-meatball-curry/
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