Sweet Potato Turkey Meatballs in Green Curry

Quick delicious meal in only 30 minutes!

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Recipe adapted from The Healthy Glow Co.

 

ingredients

meatballs:

1 pound ground chicken

1/4 c old fashioned oats, gluten free

1/4 c coconut flour

1 small sweet potato, grated

1 tsp garlic powder

1/2 tsp ground ginger

1/4 tsp turmeric

1/2 tsp cumin

1/4 tsp salt

1/8 tsp pepper

1 tbsp olive oil ( add more for frying)

 

curry sauce:

1 tbsp olive oil

1 (15 ounce can) coconut milk

1 small red onion, sliced

1 red bell pepper, sliced

1.5 zucchini, cut into cubes

1.5 c cauliflower

1.5 c snow peas

3 tbsp green curry paste

3.5 tbsp lime juice (1.5 limes)

salt to taste

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directions

  1. preheat oven to 375F
  2. in a large bowl, mix together all ingredients for the meatballs (except for olive oil)
  3. Heat a large, oven safe skillet over medium heat and add olive oil to the pan. Make balls, 1 inch in size with your hands. It works best of your hands are slightly moist with water. Place in skillet. Repeat.
  4. Brown meatballs for 4-5 minutes (they don’t need to be fully cooked.) Remove from heat. Set meatballs aside.
  5. In a separate mixing bowl, mix coconut milk, curry paste, lime juice, and salt and pepper. Set aside.
  6. Heat olive oil in the same skilled you used for the meatballs. Add red onion, red pepper and snow peas. Saute veggies for 2 mins. Add coconut curry sauce to the pan. Bring to a boil.
  7. Add browned meatballs to the skillet so they are sitting in the curry mixture. Place in the oven and bake at 375F for 15 minutes.
  8. Serve on a bed of rice or spinach.

serves 6.

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Shrimp and Bamboo Shoots in Red Curry

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Bring me all the Thai food!!! I love anything curry nom nom nom.

Ingredients:

1 large bag of shrimp (40-50)

2 small cans of bamboo shoots

1 red peppers

1 yellow pepper

12 mushrooms

2 cans of coconut milk

1 red chilli

5 kaffir lime leaves

5 tbsp red curry paste

1 tbsp palm sugar

1/4  c fish oil

1/4 tsp salt

sweet basil leaves & lemon juice (optional)

Directions:

1. Remove tails from shrimp and cook in a frying pan from frozen on med heat till barely pink. Set aside.

2. Thinly slice bamboo shoots, peppers & slice mushrooms.

3. Poor 1 tin of coconut milk into a wok. Bring to a boil over med heat, store constantly. Add the curry paste, stir until red oil surfaces.

4. Add the remaining coconut milk, follow with bamboo shoots and veggies, season with fish sauce, sugar and salt and bring back to the boil. Add shrimp near the end so it doesn’t over cook.

5. Sprinkle kaffir lime leaves and chillies. You can also garnish with sweet basil leaves and squeeze a bit of lemon juice on top if you would like!

6. Serve on a bed of rice. For a grain free option-

like to eat mine on a bed of spinach!

xo erin