Now we offer you a really super red coconut curry! This recipe is full of flavor and not one that you'll get tired of throughout the week. Definitely a crowd pleaser and goes great with your favorite grain or if you're looking for some lighter carbs, spaghetti squash, or even cauliflower rice are great sides or bases for this meal.
Serving size: This recipe makes 8 (7.25 oz) servings, to include 4 meatballs and sauce
Macronutrient Balance: 24g Protein / 18g Fat / 5g Carbohydrates
1 lb ground chicken
1 lb 93% ground turkey
2/3 cup frozen peas
1 bunch of swiss chard - stems removed and chopped
2 Tbsp red curry paste
1 can full fat coconut milk
1/2 cup water
3 stalks green onion - finely chopped
1 Tbsp fresh minced ginger - divided in two
4 garlic cloves minced - divided in two
2 tsp olive oil
1 tsp salt
1 tsp black pepper
chopped red thai chili pepper for garnish- optional
In a large mixing bowl, combine chicken, turkey, half of the green onions, half the garlic, and half of the ginger and season with salt and pepper. Form mixture into 1 oz meatballs
In a large skillet, heat 1 tsp oil on medium heat. Once hot add half of the meatballs to cook in two separate batches. Cook for 3 minutes until browned, and flip and cook for an additional 3 minutes. Repeat with the second batch and set aside. Meatballs will not be fully cooked at this point.
Add 1 tsp oil to the pan and add garlic and ginger, stirring continuously for 1 minute. Add the remaining green onion and curry paste and stir for 2 minutes.
Add coconut milk and 1/2 cup of water. Add peas and swiss chard until chard is wilted.
Add meatballs back in and cover with foil and cook for 15 minutes on low.
Serve with some steamed broccoli, some spaghetti squash, cauliflower rice, or your favorite grain.