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.