Ingredients

The following ingredients have 4 Servings
  • ½ medium onion (chopped)
  • 1 inch piece of ginger (peeled)
  • 3 cloves garlic
  • 1 tablespoon each: soy sauce, fish sauce, and red Thai curry paste (see notes)
  • 1 lb. ground chicken
  • Oil (for the pan)
  • 1 15-ounce can coconut milk
  • 1 tablespoon each: soy sauce and fish sauce (see notes)
  • 1-3 tablespoons red Thai curry paste (depending how flavorful or spicy you like it)
  • ¼ cup almond butter
  • 10 large carrots (cut into strips with a julienne peeler or spiralized)

Instruction

  • Put a large pot of water on to boil.
  • Add the onion, ginger, garlic, soy sauce, fish sauce, and curry paste to a small food processor and blend until smooth. Transfer the paste to a large bowl, add the chicken, and mix well. Divide into 16 meatballs.
  • Add a splash of oil and the meatballs to a large frying pan over medium heat. Brown the meatballs on all sides and let them cook through.
  • While the meatballs are cooking, add all the curry sauce ingredients to a small pot over medium-high heat. Bring to a boil then reduce to a simmer.
  • When the pot of water begins to boil, add the carrot noodles. Let them cook for 4-5 minutes, or just until they soften. Drain the pot and divide the noodles between 4 plates. Top with the meatballs and the curry sauce.