Coconut Curry Chicken Meatballs
This recipe is a bit different than your traditional Curry sauce you will experience in Thai restaurants. With Cocoghee as the star, we gave it some spotlight along with the usual peanut flavours you’ll find in a Thai curry.
Servings
2people
Servings
2people
Ingredients
Meatball Ingredients
  • 3/4cup chopped carrot
  • 2tbsps cilantro
  • 1tsp fresh ginger
  • 1tsp dried basil
  • 1clove garlic
  • 2tsp lime juice
  • 1tbsp Naked Coconuts Coconut Aminos
  • 1/2tsp ground cumin
  • 1/4tsp red chili flakes
  • 1dash Salt and Pepper
  • 1lb ground organic chicken
Coconut Curry Sauce
  • 1tbsp Naked Coconuts Cocoghee
  • 1 tsp peanut butter or almond butter
  • 1can Coconut milk
  • 2tbsp red curry paste
  • 2tbsp lime juice
  • 1tsp Minced garlic
  • 1 tsp brown sugar
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.

  2. Take out your blender or food processor and pulse all ingredients (except the chicken) until you get a chopped consistency; be careful not to overblend.

  3. Next, in a medium bowl, mix the blended ingredients and chicken together. Take a large baking pan and grease, or line with parchment paper.

  4. Roll the mixture into 1 ½ inch balls. Place into oven and bake for 18 minutes. Flip meatballs and bake for another 15 minutes.

  5. While the meatballs are baking, take a large saucepan. Add in the Cocoghee and let simmer, then add the garlic, brown sugar and lime juice. Simmer for around 30 seconds or until garlic is browned and sugar is starting to disintegrate. Add the red curry paste, peanut butter and coconut milk.

  6. Simmer for around 10 minutes, stirring constantly.

  7. Add the baked meatballs to the sauce and let them cook for 2-3 minutes.
  8. Serve with a warm kale salad and/or cauliflower rice.