Gluten-free, Dairy-free, Severs 4
- 1 lb ground turkey
- 2 green onions finely chopped
- 1 clove garlic minced
- 2 Tbsp olive oil
- 1 tsp gluten-free Worcestershire sauce
- 2 medium shallots, minced
- 1 inch fresh ginger grated
- 2 red bell peppers sliced
- 14 oz coconut milk full-fat
- 2 Tbsp Thai red curry paste
- 1 Tbsp fish sauce
- 2 Tbsp coconut amino
- 1/4 cup fresh cilantro roughly chopped
- 4 cups lime coconut rice
- Spicy Lime Salsa:
- 1 mango diced
- 1/2 cup pineapple diced
- 1 jalapeno seeded and chopped
- juice and zest of 1 lime
- 4 sweet and spicy peppers
Directions:
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Add the turkey, green onions, garlic, Worcestershire, salt, and pepper into a bowl. Mix until combined. Coat your hands in oil and roll the meat into tablespoon-sized balls. Place onto a baking sheet and bake for 15 minutes or until golden brown. Meanwhile, heat sesame oil in a large skillet. Add shallots, peppers, and ginger. Cook for 5-8 minutes and season with salt and pepper. Stir in curry paste and cook for 1 minute. Add the coconut milk, coconut amino, and fish sauce. Stir to combine and bring to a boil. Add meatballs and cook until the sauce thickens about 5 minutes. Remove from heat and stir in the cilantro. In a small bowl mix all the ingredients for the spicy salsa. Serve the curry over coconut rice and top with salsa.