As you may already know, I live with my boyfriend Nick, and while he is an absolutely wonderful human, there are few who can stand to eat curry as often as I crave it. This has led to a lot of “protein two ways” dinners, but this dish in particular, featuring my Thai red curry for one, is definitely a household favorite (this is my other favorite). The meatballs in this dish are so low maintenance that we can easily put together a quick dinner for two even when we want completely different meals.
If you’re tracking macros or have dietary restrictions for religious reasons, turkey or dark meat chicken both make a fantastic alternative for the pork we usually use.
Medium sauce pot
Medium pan (for mushrooms)
Microwave-safe bowl (for broccoli)
Plastic wrap (for broccoli)
1/2 lb ground pork or dark meat chicken/turkey
1.5 tbsp Whole30-compliant red curry paste
1/2 can coconut cream or full-fat coconut milk
1 cup bok choy, spinach, or broccoli
2-4oz baby shiitake mushrooms (optional)
1-2 medium-boiled egg (optional)
2 tsp dried scallions (optional)
2 tsp avocado or coconut oil
1 tsp salt
Add one teaspoon of salt to the ground pork (or whatever meat you are using) and mix well – using your hands is the way to go here. Form small meatballs, maybe a little bigger than a gold dollar – I can usually get about eight per half pound.
If you’re using mushrooms and want them to be crispy, now’s the time to get them in a pan over medium heat with some avocado oil or ghee. They will need at least as much time to cook as the entire rest of the dish, longer if cooking from frozen.
If using broccoli, steam in the microwave according to the directions on the bag. Typically something along the lines of: dump into a bowl, cover with plastic wrap, poke a few holes, and nuke it for five minutes while you get everything else together.
Set your pot over medium heat to pre-heat. Add two teaspoons of avocado or coconut oil and let warm for 1-2 minutes.
Add your meatballs to the hot oil and begin searing on all sides, cooking for 3-5 minutes. A little color makes for a lot of flavor!
When you are satisfied with the color on your meatballs, add the curry paste and coconut milk. Mix well in the pot, but be careful not to tear open any of the meatballs. Let the meatballs cook until the sauce begins to lightly bubble.
When your coconut milk + curry mixture has started bubbling, stir in your greens of choice (fresh bok choy or spinach, or steamed broccoli). Continue cooking, stirring gently, until the greens have completely wilted.
Once the greens are cooked, you’re ready to go! Remove the pot from heat and carefully ladle your curry into a bowl. Top with any combination of crispy mushrooms, fresh scallions, or boiled eggs.
Serve immediately and enjoy.