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Thai Green Curry with Meatballs (Gluten, Grain Free & Low Carb)

This green curry is flavorful, spicy and served with tender meatballs
Course Main Course, Main Dish
Cuisine Thai
Keyword Easy, Gluten-Free, Healthy
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the meatballs

  • 500 g Miced beef
  • 1 Egg
  • 1/2 tbsp Fish sauce
  • 2 tbsp Cilantro (optional) finely chopped
  • 1 Galic clove minced
  • 1 Lime zest

For the green curry

  • 1 can Coconut milk (I used reduced fat)
  • 1 tsp Olive or coconut oil
  • 1-2 stalks Lemongrass (optional) thick part removed and bashed with a rolling pin
  • 3 Garlic cloves chopped
  • 1-2 cm Fresh ginger (depending on how spicy you like it) finely chopped
  • 1/2-1 Green chili sliced
  • 1 Bok Choy separated into seperate leafs
  • 1-2 Scallions (both white and green parts) sliced
  • 2 tbsp Green curry paste
  • 1/2-1 Lime juiced
  • 1/2 Vegetable stock cube
  • Sea salt, to taste
  • 6 Snowpeas or sugar snaps thinly sliced
  • 1 Zucchini spiralized
  • Parlsey, to top roughly chopped

Instructions

  • Preheat the oven to 200 degrees Celsius.
  • Combine the ingredients for the meatballs in a bowl. Roll into 8-12 meatballs depending on how big you prefer them.
  • Place them on a parchment covered baking sheet and bake in the oven for 15 minutes.
  • Preheat a nonstick pan over medium heat and add the olive or coconut oil.
  • Fry the lemongrass, ginger and half of the sliced red chili for 1-2 minutes until it starts to get golden brown.
  • Add the bok choy and fry for 2-3 minutes.
  • Add half of the scallion and fry for another 1 minute.
  • Add in the coconut milk, green curry, stock cube and lime juice and let it shimmer. Taste and season with sea salt.
  • Add in the meatballs and let them simmer in the curry for a few minutes.
  • Dived the spiratlized zucchini between bowls and top up with curry and meatballs.
  • Top with the rest of the scallions, green chili, thinly sliced snowpeas/sugarnsaps and fresh parsley.