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meatballs

    Paleo Pork Whole30

    Asian Meatball Curry (Whole30 & Paleo)

    Yum

    As promised, I’ll still continue posting my Whole30 complaint recipes. Being the Asian girl that I am, I still can’t live without Asian food. Particularly hot and spicy Thai food. Since we can’t have rice during the 30 days, it doesn’t mean I can’t enjoy my curries right?

    There are 2 ways to go about making the curry. If you are hard working enough, make it from scratch. If you are looking for a shortcut, then make sure you know how to read the label on the curry paste. I read EVERY SINGLE FREAKING curry paste that’s in the 3 supermarkets I frequent to make sure it is compliant. All but one contain sugar, and/or soybean oil, which are whole30 no-nos. 

    Then I found Brahim’s chicken curry. Honestly, not the best tasting curry, but it’ll do. I had to doctor it up with some more dried spices. Next time, I’d add some lemongrass, onions, garlic, and ginger paste too. Looking at what I’m typing, I might as well make my own curry paste. Hmmm, perhaps I should! Then freeze them in batches. Recipe idea! heeeeeeeee

    Of all the ways that I’ve made cauliflower rice, roasting it in the oven is my favourite method. Simply because it is a pretty hands off process, and it helps to dry the moisture of the cauliflower. This method yields fluffier texture that resembles rice grains. 

    Do not skip the step of browning the potatoes. This gives the potatoes a little more of a crust which keeps it from breaking down into mush when cooking. It’s so much more delicious when you take the time to do a little more with the ingredients. Without further ado, here’s the recipe. 

    Asian Meatball Curry (Whole30, Paleo)
    Serves 4-6
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    Meatballs
    1. 500g minced pork
    2. 1 tbsp minced lemongrass
    3. 3 cloves garlic, minced
    4. 2 tbsp chopped spring onions
    5. 2 tbsp chopped cilantro
    6. 1 tbsp grated ginger
    7. 1 tbsp fish sauce
    8. 1 tbsp coconut aminos
    9. White pepper to taste
    10. 2 tsp sesame oil
    Curry sauce
    1. Compliant red curry paste (I used Brahim's chicken curry)
    2. Water as needed (or coconut milk as needed, read your packaging)
    Potatoes
    1. 2 russet potatoes, cut into 1 inch pieces
    2. 1 tbsp coconut oil
    Cauliflower rice
    1. 500g cauliflower, cut into florets
    2. 1 tbsp coconut oil
    Instructions
    1. Mix all the ingredients for meatballs together and form 1 inch balls.
    2. Heat a pot on medium high, and add 1 tbsp coconut oil.
    3. Add potatoes and cook until slightly brown.
    4. Add curry paste into pot to cook until fragrant.
    5. Then add water, stir, and bring to boil.
    6. Drop meatballs into the curry, and bring back up to a boil. Do not stir or meatballs will break up!
    7. Cover, reduce heat to medium, and allow to cook for 15-20 minutes until meatballs are cooked through and potatoes tender.
    Cauliflower rice
    1. Preheat oven to 200C.
    2. Process cauliflower florets in food processor until you get rice like grains.
    3. Lay out cauliflower rice on a large baking pan, and drizzle coconut oil over.
    4. Bake for 12-15 minutes until slightly brown on the sides.
    Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/