Coconut Curry Meatballs with Thai Slaw Salad
Recipe for the week of October 17-21, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
Yield4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
Yield4-6 servings 20 minutes
Cook Time
30 minutes
Ingredients
Meatballs
  • 1pound ground meatturkey or chicken
  • 3 green onionsfinely chopped
  • 1 green chili pepperdeseeded and chopped
  • 2cloves garlicminced
  • 1tablespoon soy sauce
  • ¼teaspoon Salt
Curry
  • 2tablespoons vegetable oil
  • 1 white onionchopped
  • 1inch piece gingerpeeled and minced
  • 3cloves garlicminced
  • 1 red bell pepperdeseeded and cut into slices
  • 3tablespoons red curry pasteoptional
  • 1tablespoon curry powder
  • 1 14ounce can coconut milk
  • 1cup vegetable stock
  • 2tablespoons lime juice
  • 1 large handful spinach
Salad
  • 1 green cabbageshredded
  • 1/2 Cucumbersliced thin
  • 1 small red pepperseeded and thinly sliced
  • 4 scallionsthinly sliced
  • 20leaves fresh basilshredded
  • Toasted sesame seeds
Dressing
  • 1/2 teaspoon crushed red pepper flakesoptional
  • 1 garlic cloveminced
  • ¼cup rice wine vinegar
  • 2tablespoons honey
  • 1tablespoon soy sauce
  • 2tablespoons vegetable oil
  • 1teaspoon sesame oil
Instructions
Making the Meatballs
  1. In a bowl combine all your meatball ingredients. Mix well and form into tablespoon sized balls.
  2. Place balls in an oiled nonstick pan and cook, turning on all sides until fully cooked through.
  3. Once cooked, set aside, and start working on the sauce.
  4. In the same pan, add some vegetable oil and heat stove to medium. Add the onion and cook for 4-5 minutes to soften.
  5. Add the garlic, ginger, and red pepper (if using) and cook another 2-3 minutes. Stir in the curry powder and curry paste. Cook 1 minute.
  6. Add the coconut milk and vegetable stock. Stir and bring to a boil. Reduce the heat slightly and simmer. Let simmer for about 10 minutes or until the mixture begins to thicken and reduces in volume.
  7. Stir in cooked meatballs. Cook another 5 minutes to allow the sauce to thicken further. The longer it cooks the thicker the sauce.
  8. Add the spinach and lime juice to the skillet. Stir and let the spinach wilt. Taste and season with salt if needed.
Making the Salad
  1. Combine veggies in a bowl. Combine dressing ingredients in a small plastic container and shake well for 1 minute.
  2. Drizzle sauce over veggies and toss to coat evenly. Let stand 10 minutes and re toss before serving and garnish with toasted sesame seeds.