Red Meat Allergy Friendly Thai-Style Chicken Meatballs in Coconut Curry
Total time55 min
Prep time25 min
Cook time30 min
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground chicken
- 3 tbsp cassava flour
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp coconut aminos
- ½ tsp turmeric
- ½ tsp salt
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For the curry
- 1 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 stalk lemongrass, tough outer layers removed, tender inner stalk minced
- 1 tsp turmeric
- ½ tsp ground ginger
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup bone broth
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lime juice
- 1 medium zucchini, halved lengthwise and sliced into half-moons
- 1 tsp salt, plus more to taste
For serving
- ¼ cup fresh cilantro leaves, roughly torn (optional)
- 2 scallions, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground chicken, cassava flour, minced garlic, grated ginger, cilantro, coconut aminos, turmeric, and salt. Mix with your hands until just combined — do not overwork. Roll into balls about 1.5 inches in diameter (you should get 18–20 meatballs) and arrange on the prepared baking sheet.
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