Asian Meatball Curry (Whole30, Paleo)
Serves 4-6
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g minced pork
- 1 tbsp minced lemongrass
- 3 cloves garlic (minced)
- 2 tbsp chopped spring onions
- 2 tbsp chopped cilantro
- 1 tbsp grated ginger
- 1 tbsp fish sauce
- 1 tbsp coconut aminos
- White pepper to taste
- 2 tsp sesame oil
- Compliant red curry paste (I used Brahim's chicken curry)
- Water as needed (or coconut milk as needed, read your packaging)
- 2 russet potatoes (cut into 1 inch pieces)
- 1 tbsp coconut oil
- 500 g cauliflower (cut into florets)
- 1 tbsp coconut oil
Instructions
- 1
Mix all the ingredients for meatballs together and form 1 inch balls.
- 2
Heat a pot on medium high, and add 1 tbsp coconut oil.
- 3
Add potatoes and cook until slightly brown.
- 4
Add curry paste into pot to cook until fragrant.
- 5
Then add water, stir, and bring to boil.
- 6
Drop meatballs into the curry, and bring back up to a boil. Do not stir or meatballs will break up!
- 7
Cover, reduce heat to medium, and allow to cook for 15-20 minutes until meatballs are cooked through and potatoes tender.
- 8
Cauliflower rice
- 9
Preheat oven to 200C.
- 10
Process cauliflower florets in food processor until you get rice like grains.
- 11
Lay out cauliflower rice on a large baking pan, and drizzle coconut oil over.
- 12
Bake for 12-15 minutes until slightly brown on the sides.