Mango Thai Red Curry Meatballs
Inroduction
About this Recipe
By: Caitlin Greene
Ok bold statement: this is possibly the most delicious meal I’ve made in quarantine…no lie. Literally takes 30 minutes and you feel like you’re eating authentic gourmet Thai food. FYI, if you aren’t familiar with red curry paste, you can get it at just about any grocery store, and it’s inexpensive. I used ground beef for the meatballs and it was so flavorful!
How do you make this Mango Thai Red Curry Meatballs?
First, make the meatballs. Preheat the oven to 400 degrees F.
Combine the ground beef, salt, pepper, red pepper, cauliflower rice, onions, chopped cilantro, minced ginger, and minced garlic together and mix well. Form into meatballs (about 1 inch in size). Bake the meatballs for 20 minutes.
Meanwhile, make the sauce. Heat the coconut oil over medium heat in a skillet. Add in the sliced bell peppers, sliced onion and minced ginger. Sauté for 5 minutes, stirring. Add in the coconut milk, red curry paste, fish sauce, coconut aminos, chopped mango, and coconut sugar. Simmer the sauce until the meatballs are done. When the meatballs are ready, add in the cooked meatballs to skillet and cook for a few more minutes.
Mango Thai Red Curry Meatballs
Ingredients
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup red pepper minced
- 1 cup cauliflower rice
- 1/2 cup onion minced
- 2 tablespoon chopped cilantro
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon coconut oil
- 1/2 cup sliced bell peppers
- 1/2 cup sliced onion
- 1/2 tablespoon minced ginger
- 1 can full-fat coconut milk
- 2 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon coconut aminos
- 1/2 cup chopped ripe mango
- 2 tablespoon coconut sugar
Instructions
- First, make the meatballs. Preheat the oven to 400 degrees F.
- Combine the ground beef, salt, pepper, red pepper, cauliflower rice, onions, chopped cilantro, minced ginger, and minced garlic together and mix well. Form into meatballs (about 1 inch in size)
- Bake the meatballs for 20 minutes.
- Meanwhile, make the sauce. Heat the coconut oil over medium heat in a skillet. Add in the sliced bell peppers, sliced onion and minced ginger. Sauté for 5 minutes, stirring.
- Add in the coconut milk, red curry paste, fish sauce, coconut aminos, chopped mango, and coconut sugar.
- Simmer the sauce until the meatballs are done. When the meatballs are ready, add in the cooked meatballs to skillet and cook for a few more minutes.
