Yellow Curry With Meatballs Recipes

YELLOW CURRY MEATBALLS

Steps:

• Preheat oven to 400 degrees.
• Mix meatball ingredients together by hand and form into golf ball sized meatballs.
• Set meatballs onto baking sheet covered with parchment paper.
• Cook in preheated oven for 15-20 minutes.
• Blend all curry sauce ingredients in high speed blender or food processor*If freezing meatballs for a future dinner go to freezer directions after this step is complete.
• Pour curry sauce into a saucepan on the stove and bring sauce to a simmer.
• When meatballs are done baking set them into a glass baking dish and top with curry sauce.
• Serve as is or over basmati rice (cauliflower rice if paleo) and enjoy!
• Label Freezer bag with Recipe name, cooking from freezer directions and expiration date (todays date plus three months).
• Preheat oven to 400 degrees.
• Mix meatball ingredients together by hand and form into golf ball sized meatballs.
• Set meatballs onto baking sheet covered with parchment paper.
• Cook in preheated oven for 15-20 minutes.
• Blend all curry sauce ingredients in high speed blender or food processor.
• When meatballs are finished cooking remove from oven and let cool.
• Once cool place meatballs and curry sauce into labeled gallon freezer bag and freeze for up to three months.
• Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
• Dump contents of freezer bag into slow cooker.
• Cook on low 1-2 hours or high 30 minutes - 1 hours.
• Serve as is or over basmati rice (cauliflower rice if paleo) and enjoy!
• Add 1/2 cup water for every lb of frozen meatballs going into instant pot.
• Add in frozen meatballs from freezer bag.
• Pressure cook on high 4 minutes. NPR
• NPR for an additional 4 minutes then quick release.
• Serve as is or over basmati rice (cauliflower rice if paleo) and enjoy!

THAI TURKEY MEATBALLS IN COCONUT CURRY SAUCE

Steps:

• Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside.
• In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.
• Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5-10 minutes for a deliciously crispy crust. Remove from the oven and add to the coconut curry sauce.
• While the meatballs are baking, prepare the coconut curry sauce. In a large skillet, heat the oil over medium high heat. Add the onions and red bell pepper and cook for 3-4 minutes, stirring often. Stir in the ginger and and red curry paste and cook for another 2-3 minutes, stirring often so the vegetables don't burn but become soft and fragrant.
• Add the coconut milk and add the brown sugar and fish sauce or soy sauce and stir to combine. Cook for 5 minutes then add the meatballs to the sauce and cook for another 5 minutes, stirring occasionally. Taste for seasoning and if it needs more salt, add a dash or two more fish sauce or soy sauce. Garnish with chopped cilantro leaves and serve over rice or noodles.

THAI CURRY CHICKEN MEATBALLS

Steps:

• Make the meatballs: In bowl, mix ground chicken, garlic, ginger, green onion, salt and pepper until evenly combined. Form into balls about 1-1/2 inches in diameter. Oil your hands as you roll to keep chicken from sticking to your hands.
• In a large oven-proof skillet, add oil on medium high heat. Place meatballs in skillet and brown each side, turning often about 2-3 minutes per side until a crust forms. Remove meatballs from pan and set aside.
• Make the curry sauce: In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute. Stir in the bay leaf (or lime leaf), curry powder, cayenne pepper. Add the coconut milk, chicken broth, fish sauce, and lime zest. Then stir until combined. Bring liquid to a low simmer.
• Place meatballs back into the skillet and simmer on low heat for about 10 minutes, or until the meatballs are fully cooked (timing will depend on meatball size and how much you seared the meatballs).
• If desired, squeeze in some lime juice and top with minced cilantro. Serve over rice, with slices of crusty bread, with flatbreads, or however you prefer to enjoy your curry.

COCONUT CURRY PORK MEATBALLS

Steps:

• Place the pork in a large bowl. Add in the egg, breadcrumbs, cilantro, onions, ginger, salt and pepper. Mix until just combined - do not overmix!
• Heat the oil in a large skillet or saucepan over medium heat. Once the oil is hot, add the meatballs in a single layer. You may need to do this in batches! Brown the meatballs on all sides, cooking about 10 to 12 minutes total. Remove the meatballs with a slotted spoon and place them on a paper towel. Pour out any grease in the skillet except for 1 tablespoon.
• With the skillet over medium-low heat, stir in the shallot and garlic with a pinch of pepper. Cook until softened, about 2 minutes. Stir in the bell pepper. Stir in the curry paste and let it cook for for 2 minutes. Pour in the coconut milk and stir. Add in the lime juice.
• Place the meatballs back in the skillet. Bring the sauce to a boil, then reduce it to a simmer. Simmer, uncovered, for 10 minutes. You want the internal temperature of the pork to read 160 degrees before serving.
• Sprinkle the green onions and cilantro on top. Serve over jasmine rice.

VEGGIES IN YELLOW CURRY

Steps:

• In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute. Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves, and fish sauce. Reduce the heat and simmer, covered, for 30 minutes. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Discard the lime leaves and the basil sprigs. Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.

THAI YELLOW CURRY TURKEY MEATBALLS {WHOLE 30}

Steps:

• Preheat the broiler. In a large bowl, combine the grated onion, egg, salt, pepper, cilantro, curry paste, and almond flour. Add in the ground turkey and gently mix it all together until well combined. Scoop meatballs (I use a medium-sized cookie scoop) onto a foil or silicone-lined baking sheet. Broil the meatballs for 10-15 minutes, or until golden brown and firm to the touch. While the meatballs are cooking, make the curry sauce. Heat the olive oil over high heat in a medium-large skillet. Add in the bok choy and carrots and sauté for 5-6 minutes or until beginning to soften. Add 2 tablespoons water and cover the pan for 2-3 minutes. Remove the lid and allow any remaining water to evaporate. Stir in the curry paste until the vegetables are coated, then pour in the coconut milk. Turn the heat to low and bring the sauce to a low simmer. Simmer the sauce for 2-3 minutes and then add in the meatballs. Serve the curry over rice or cauliflower rice for Paleo/Whole30. Top with cilantro leaves for garnish, if desired.

YELLOW CURRY WITH MEATBALLS

Steps:

• For the chicken meatballs: Add the salt to the ground chicken.
• To a food processor, add the coconut milk, curry paste, ginger, brown sugar, garlic, habanero, egg and brioche. Process until smooth.
• Mix the bread-egg mixture into the ground chicken until combined and then form into large meatballs. Add the meatballs and vegetable oil to a pressure cooker over medium-high heat. Turn the meatballs over and place the top on the pressure cooker. Cook under pressure for 5 minutes.
• For the yellow curry sauce: In a large saute pan over high heat, simmer the coconut milk with the peppers, curry paste, brown sugar, ginger, garlic and 1 cup hot water until thickened and the peppers are tender. When the desired consistency is reached, add the basil and cilantro but do not stir through.
• For the pickled corn: Cut the kernels off the corn cobs and combine them in a bowl with the calamansi vinegar, brown sugar and 1/2 cup hot water. Allow to marinate for 20 minutes.
• For the crunchy spaghetti squash: Drop the spaghetti squash cubes into a pot of boiling water and bring to a simmer. Cook for 3 minutes, until the squash is just barely soft. Drain and shock with cold water to slow down carryover cooking. Drain again.
• Scrape the squash flesh from the peel using your fingers; it should feel crunchy. Salt the flesh and let sit for 2 minutes before squeezing out the water (so the squash is even more crunchy).
• For the toasted coconut: Fry some flaked coconut in a skillet with oil until golden brown, about 90 seconds. Drain on paper towels.
• To plate: Spoon spaghetti squash in the center of a shallow entrée-size bowl. Top with a meatball, then ladle curry sauce over the meatball and scatter pickled corn and fried coconut over the plate.