Keto-friendly Thai Chicken Meatballs In A Yellow Curry Sauce (Edit recipe)

Flavourful, Thai inspired Whole30 chicken meatballs cooked in a creamy curry sauce, using Whole30 compatible MEKHALA Organic Yellow Curry Paste and Red Boat Fish Sauce, makes a perfect light meal. Make sure to add sliced cucumber for a refreshing crunch!

30 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	415
Fat:	28 g
Carbohydrates:	3 g
Protein:	25 g
Cholesterol:	85 g
Sodium:	453 mg
Fiber:	2 g
Sugars:	0 g
Calculated per serving.

by Natura Market

View original recipe

Serves: 4

Ingredients

For the meatballs

.5 Tbsp Extra Virgin Olive Oil
.5 cup Onion, finely diced
4 cloves Garlic
3 tsp Ginger Root, grated
1 lb Ground Chicken
1 whole Egg
.25 cup Almonds, ground
.5 tsp Salt
.25 tsp Black Pepper

For the sauce

1-1.5 Tbsp Yellow Curry Paste, MEKHALA Organic
.75 cup Coconut Milk, full fat
.5 cup Chicken Broth
.5-1 tsp Fish Sauce, to taste

For serving

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the meatballs, add the olive oil to a skillet over medium heat. Add the onion, and cook until softened and fragrant, stirring often — about 5 minutes. Add the garlic and ginger and cook for an additional minute. Set aside in a bowl. Add half of the mixture to a bowl with the ground chicken. Mix, then add the egg, ground almonds, salt and pepper. Mix, cover, and refrigerate for 15-20 minutes.
Scoop out heaping tablespoon portions of the ground chicken mixture and gently roll into balls with the palms of your hands. Place in the same pan the onions were cooked in, and brown on all sides. You could also use a cookie scoop and drop them right into the hot pan. Once browned, remove from the pan and set aside on a plate.
To make the sauce, add the Yellow Curry Paste, coconut milk, broth, and fish sauce to the remaining onion mixture in the pan. Whisk, making sure the curry paste is well incorporated. Add the chicken meatballs back to the pan, cover, and simmer over medium-low heat for 15 minutes — or until completely cooked through.
Season with more fish sauce to taste, and serve with cauliflower rice, fresh sliced cucumber, green onion, and sesame seeds.