COCONUT CURRY CHICKEN MEATBALLS

 COCONUT CURRY CHICKEN MEATBALLS

Coconut Curry Chicken Meatballs - Thai flavored grilled chicken or turkey meatballs swimming during a rich coconut sauce topped with red pepper slices, wilted spinach and topped with fresh cilantro.

INGREDIENT

MEATBALLS

1 pound ground chicken or turkey (I wish to use something about 5-7% fat)

3 spring onions, finely chopped

1 green chili, seeded and chopped

1 teaspoon (3 grams) chopped garlic

1 tablespoon (15 ml) amino coconut (for paleo) or gluten-free soy

3/4 teaspoon salt (remove if using soy sauce)

CURRY

2 tablespoons (30 ml) copra oil

1 medium onion (150 g), chopped

1 tablespoon (5 grams) of chopped ginger

1 tablespoon (9 grams) of chopped garlic

1 red bell pepper, seeded and sliced

3 tablespoons of red curry paste

1 tablespoon flavorer

1 14 ounce can of whole, unsweetened coconut milk

1 cup (240 mL) chicken broth

2 Tbsp (15 ml) juice

1 large spinach

INSTRUCTIONS

MEATBALLS

1.Preheat oven to 400 ° F.

2.In a bowl, mix all the meatball ingredients, mix well and form a ball the dimensions of a tablespoon. you'll get around 20 meatballs.

3.Place the balls on a layered baking sheet and bake for 18 minutes.

CURRY

4.When the meatballs are cooked, melt the copra oil during a large skillet over medium heat on the stove. Add the onions and cook 4 to five minutes to melt .

5.Add garlic, ginger and red chilies and cook for 2-3 minutes. Add flavorer and curry paste. Cook for 1 minute.

6.Add coconut milk and chicken broth . Stir and convey to a boil. Reduce the warmth slightly and let it simmer. Simmer for about 10 minutes or until the mixture starts to thicken and shrink.

7.Stir the meatballs. Cook for an additional 5 minutes or until the sauce has reduced to your liking. The longer it cooks, the thicker the sauce are going to be .

8.Add spinach and juice to the pan. Stir and let the spinach wilt. Taste and season with salt if necessary.

9.Serve over rice or cauliflower rice and luxuriate in .