Tuesday, 12 August 2014

Thai Inspired Turkey Meatball and Coconut Curry

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This is probably one of the most beautiful dinners I have made myself since starting AIP. 

Honest.

It's dairy, seed, gluten and nightshade-free. It does contain coconut. 

Imagine a creamy Thai green curry but without the heat. You just get the creaminess of the coconut milk flecked with fragrant ginger, coriander leaf, basil and lemongrass. And THEN there are the light, aromatic turkey meatballs just seasoned with a pinch of salt and finely chopped spring onion. 

I know, you want the recipe. Of course you do. 



Here it is:

Thai Inspired Turkey Meatball and Coconut Curry
from my ebook SPICE
Serves 4. 
Ingredients
2 sticks of lemongrass, sliced
2 cloves of garlic, peeled and roughly chopped
big handful fresh coriander leaf 
handful fresh basil leaves
juice of half a lime
1 cm thick slice of ginger
400g turkey thigh mince
1 tsp coconut oil
2 spring onions (green onions), finely chopped
pinch of salt
2 courgettes (zucchinis), trimmed and peeled into strips with a vegetable peeler
400ml coconut milk
quarter tsp turmeric

Method
First, make the curry paste. Put the lemongrass, garlic, basil and ginger and lime juice in a small food processor. Cut the stalks off the coriander bunch and add these in too, reserving the leaves for later. Blitz it all up until you get a citrus-smelling, greenish paste. Put to one side. 

Gently fry the sliced spring onion in a little coconut oil until slightly softened. Put to one side to cool. Once cooled, combine with the turkey mince and the pinch of salt in a bowl until just mixed and form into small bite-sized meatballs. Brown them in the pan for about 5 minutes, turning regularly and then transfer to a baking tray and bake in the oven at 200ºC/gas mark 6/400ºF for about 10-15 minutes, or until cooked through. 

To make the sauce, tip the curry paste into the frying pan (I use the same frying pan all the way through) and fry gently until aromatic and sizzling. Pour in the coconut milk and then add the courgette/zucchini strips and then the turmeric. Simmer for a few minutes, until everything has warmed through and the courgettes are soft. Taste and season with a little more salt if you need to.

Serve the meatballs with the sauce, with freshly-chopped coriander leaves sprinkled on top. 



Like this recipe? Find this and over 90 more AIP compliant, paleo recipes in my ebook SPICE. Play with herbs and spices and add flavour to your food! Check it out here







Want to have over a hundred great AIP recipes in your hands within seconds? The ebook Best of AIP 2016 is now out - A whopping 120 AIP recipes from all your favourite bloggers (including me!). Perfect to kick start your AIP cooking journey or just inspire you to try new things. And they've all been given the OK by Dr Sarah Ballantyne herself.  Go have a look here



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