Albóndigas de Pollo con Curry de Coco
Ingredients
For the meatballs:
1 pound (450 g) ground chicken or turkey (I prefer to use something with 5-7% fat)
3 scallions, finely chopped
1 green chili, seeded and chopped
1 teaspoon (3 g) minced garlic
1 tablespoon (15 ml) coconut aminos (for paleo) or gluten-free soy sauce
3/4 teaspoon salt (omit if using soy sauce)
For the curry:
2 tablespoons (30 ml) coconut oil
1 medium white onion (150 g), chopped
1 tablespoon (5 g) minced ginger
1 tablespoon (9 g) minced garlic
1 red bell pepper, seeded and sliced
3 tablespoons red curry paste
1 tablespoon curry powder
1 can (14 oz/400 ml) unsweetened, full-fat coconut milk
1 cup (240 ml) chicken broth
2 tablespoons (15 ml) lime juice
1 large handful of spinach
Instructions
1. Preheat your oven to 400°F (200°C).
2. Prepare the meatballs: In a bowl, mix all the ingredients for the meatballs well. Form into tablespoon-sized balls. You should get about 20 meatballs.
3. Bake the meatballs on a lined tray for 18 minutes.
4. Cook the curry: While the meatballs are baking, melt the coconut oil in a large skillet over medium heat. Add the onion and cook for 4-5 minutes until softened.
5. Add the garlic, ginger and red pepper. Cook for another 2-3 minutes. Stir in the curry paste and curry powder. Cook for 1 minute.
6. Add the coconut milk and chicken broth. Stir and bring to a boil. Reduce the heat slightly and let it simmer. Let it cook for about 10 minutes or until the mixture begins to thicken and reduce in volume.
7. Add the meatballs to the pan. Cook for another 5 minutes or until the curry sauce has reduced to your liking. The longer you cook, the thicker the sauce will be.
8. Add the spinach and lime juice to the pan. Stir and let the spinach wilt. Taste and season with salt if necessary.
9. Serve the curry dumplings over rice or cauliflower rice and enjoy!
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