RECIPE OF THE MONTH

Ingredients:

Meatballs

• 1-1/2 lbs. ground beef or turkey
• ½ onion grated or minced
• 4 garlic cloves grated or minced
• 1 T. grated ginger
• 1 T. red curry paste
• 1 T. fish sauce
• 2 T. tapioca or arrowroot starch

Curry Sauce

• 1 T. coconut oil or ghee
• ½ onion diced
• 5 garlic cloves grated or minced
• 1 T. grated ginger
• 1 T. red curry paste
• 1-14 oz. can full-fat coconut milk 
• 1 T. fish sauce 
• 2 t. ground turmeric
• Lime wedges to serve on the side
• Basil or Thai Basil leaves, torn, to serve on the side

Instructions:

1. Add all the meatball ingredients to a large bowl.  Mix to combine.  Shape into approximately 2 dozen meatballs.
2. Heat coconut oil in a large saucepan over medium-high heat
3. Add meatballs to pan and lightly brown.  (They will cook further in the sauce).
4. Add diced onion and cook, stirring for about 3 minutes until translucent
5. Add garlic, ginger, and red curry paste and cook about 1 minute
6. Stir in coconut milk, fish sauce and turmeric.  Mix well.
7. Let the mixture come to a boil and then lower heat to a simmer, cover and cook for 10-12 minutes.
8. Take off the lid and let it simmer for about 5-10 minutes to thicken and reduce the sauce

Sprinkle with lime juice and chopped basil before serving

Serves 4