Green 'curry' meatballs (AIP)
What could be better than a light but satiating green curry that’s low allergen yet packed with flavour and nutrients?
Preparation Time
30 mins
Cooking Time
30 mins
Yields
2 - 4
Notes
This recipes is Gluten free, Dairy free, Egg free, Paleo, AIP, Low histamine (replace the bone broth with home made vegetable broth) and has No amylose. It’s also delicious!
If histamines aren't a problem for you, the protein could be pork, seafood, game or eggs. You could also replace the meatballs with whole pieces of protein like chicken thighs or seafood
It goes well with cauliflower rice, roasted butternut pumpkin or sweet potatoes
Ingredients
2 sticks lemongrass
2 large cloves garlic, peeled and roughly chopped
Handful fresh coriander/cilantro leaf with stalks
Handful fresh basil leaves
1/2 lime, juiced
1 cm thick chunk of ginger
500 g turkey mince (or chicken, lamb, beef, pork, veal)
2 spring onions
1 tsp turmeric
½ tsp Himalayan Rock or Celtic Sea Salt
1 tsp coconut or olive oil
2 zucchinis, peeled into thin strips with a vegetable peeler
250 ml coconut milk and 150 ml bone broth, or 400 ml coconut milk
1 tsp coconut or olive oil1
½ tsp turmeric
1 tsp fish sauce
1 tsp Himalayan Rock or Celtic Sea Salt
Directions
First make the curry paste. Place the lemongrass, garlic, basil, ginger and lime juice in a small food processor. Cut the coriander stalks off and add , reserving the leaves. Blitz until you get a citrus-smelling, green-looking paste. Put aside
In a bowl combine the turkey mince with the onion, turmeric and salt. Roll into bite-size balls. Heat the oil in a pan and brown the meatballs for about 10 mins, turning regularly until cooked through. Remove and set aside
To make the sauce, tip the curry paste into the frying pan with the additional oil and gently fry until aromatic and sizzling. Pour in the coconut milk and broth if using, and add the zucchini strips, additional turmeric and fish sauce if using.
Simmer for a few minutes, then add in the meatballs, heating until everything is warmed through and the zucchini is just soft and not falling apart. Taste and season
Serve with the freshly chopped coriander leaves sprinkled on top
Credit
Inspired by Comfort Bites