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Easy Paleo Thai Coconut Curry Meatballs cooked in a flavorful coconut milk sauce with a kick of green curry spice. This curry is the perfect weeknight paleo, Whole30, and keto meal!

Paleo Thai Coconut Curry Meatballs

Easy Paleo Thai Coconut Curry Meatballs cooked in a flavorful coconut milk sauce with a kick of green curry spice. This curry is the perfect weeknight paleo, Whole30, and keto meal!

COURSE Main Course
Cuisine Thai
PREP TIME 10 minutes
COOK TIME 25 minutes
SERVINGS 4

INGREDIENTS

For meatballs:

  • 1 lb ground turkey
  • 1 scallion thinly sliced
  • 1 clove garlic minced
  • 1 tsp ginger
  • 1 tbsp coconut aminos
  • 1/4 tsp salt
  • 1 tbsp tapioca starch
  • 1 egg

For curry:

  • 1 tbsp coconut oil
  • 2 cloves garlic minced
  • 1 inch fresh grated ginger
  • 1 baby bok choy
  • 1 can full fat coconut milk
  • 1 cup low sodium chicken broth
  • 2 tbsp green curry paste
  • 2 tbsp coconut aminos
  • juice from 1/2 lime
  • 2 zucchini sliced into ribbons
  • 1/4 cup fresh basil
  • Sliced scallions for serving
  • 4 cups cooked cauliflower rice for serving.

INSTRUCTIONS

  1. Preheat oven to 425 F. Line a large baking sheet with parchment paper.
  2. In a bowl combine all meatball ingredients. Roll into roughly 12 meatballs (or 15 small ones) and place on the baking sheet.
  3. Bake for 15 minutes, turning partway through to brown evenly. Remove from oven and set aside.
  4. Heat oil in a large skillet over medium heat.
  5. Add ginger and garlic and sauté for 2-3 minutes. Add bok choy and saute for another 3-4 minutes to soften.
  6. Pour in coconut milk, curry paste, broth, coconut aminos, and lime juice and stir well to combine. Add in meatballs. Bring the curry to a boil, and then reduce to a simmer for 5 minutes. Add zucchini ribbons to the sauce to soften, and cook for another 5 minutes. Top off with sliced scallions and fresh basil.

  7. Divide cooked cauliflower rice into bowls and top with meatball curry. Enjoy!