Thai Coconut Curry Meatballs
Crisp Cucumber Salad
Ingredients
- 2 lb ground turkey
- 2 tsp curry powder
- 1½ tsp dried basil
- 2 tsp ground ginger, divided
- ¾ cup almond flour
- 1 large egg, lightly beaten
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- ¼ cup red curry paste
- 1 (13.5-oz) can unsweetened coconut milk
- ¼ cup sliced fresh basil
Instructions
- Preheat oven to 400°F. Stir together turkey, curry powder, dried basil, 1 tsp ginger, flour, and egg. Shape into 1½-inch balls, and place on a greased rack in a rimmed baking sheet. Bake 20 minutes.
- Meanwhile, cook onion, bell pepper, and garlic in hot oil in a large, deep skillet over medium heat 5 minutes. Stir in curry paste and 1 tsp ginger; cook 1 minute.
- Add coconut milk; bring to a boil, reduce heat, and simmer 5 minutes. Add meatballs, and cook 5 to 6 minutes or until sauce is slightly thickened. Sprinkle with fresh basil.
Side Dish Ingredients
- 2 large cucumbers, peeled and sliced
- 1 tsp salt
- 3 cups ice-cold water
- 4 green onions, thinly sliced
- ½ red bell pepper, chopped
- ¼ cup sour cream
- 1 Tbsp white vinegar
- ⅛ tsp pepper
Side Dish Instructions
- Combine cucumbers, salt, and water in a large bowl. Cover; chill 1 hour.
- Drain cucumbers; return to bowl. Stir in remaining ingredients. Cover and chill at least 2 hours before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
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