Red Curry Meatballs with Cauliflower Rice
Recipe by Low Carb Eats and Sugar Free Treats.
The Low-Carb Dinner That Tastes Like It Took All Day
Bold, warming, and weeknight-ready, this Red Curry Meatballs dish puts Jones Dairy Farm No Antibiotics Ever Chicken Meatballs to work in a rich coconut milk curry sauce built with ginger, turmeric, and red curry paste. Bell peppers, carrots, and spinach add color and texture, while a bowl of cauliflower rice keeps things light. It’s a full, satisfying dinner in about 30 minutes.
Ingredients
- 1 red onion, sliced
- 2 bell peppers or 8 mini bell peppers
- 1/4 cup shredded carrots
- 2 cans coconut milk
- 3 teaspoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons coconut aminos
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/4 cup brown sugar (or alternative)
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 24 Jones Dairy Farm No Antibiotics Ever Chicken Meatballs
- 1/2 teaspoon cornstarch (optional)
- salt and pepper to taste
- cilantro, for garnish
- 1 bag prepared cauliflower rice
Directions
Spray a large pan with olive oil spray. Sauté onions, bell peppers, carrots and spinach over medium heat until softened and translucent.
Add in coconut milk, red curry paste, fish sauce, coconut aminos, garlic, ginger, brown sugar, turmeric, and curry powder. Bring mixture to a boil, reduce heat and add in Jones Dairy Farm Chicken Meatballs.
Cook for 10 minutes, stirring occasionally. If sauce needs to be thickened, add in cornstarch and cook for 1-2 minutes.
Serve over cauliflower rice and garnish with cilantro.
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