MOUTH WATERING Thai Chicken Meatballs 😋 Low-Carb & Keto

curry paste

🥗Healthier: homemade curry blend

💰Cheaper: generic curry powder

Homemade blends can reduce sodium and cost.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk is less expensive and lower in fat.

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in sodium, while salt is a basic alternative.

Chop cilantro and set aside for garnishing later.

Chop garlic and add to a glass bowl.

Finely chop red Thai chili pepper and place in a non-reactive glass container, using gloves for safety.

Add ginger paste to the bowl with garlic and mix until combined.

Heat a medium pot over low heat and add coconut oil.

Add half of the cilantro mixture to the pot, keeping the temperature low to avoid burning the garlic.

Add ground chicken to the pot, ensuring to remove any packaging.

Add fish sauce and kosher salt to the chicken mixture and mix well.

If the mixture is too wet, prepare pork rinds to help bind it.

Pulverize pork rinds and mix into the chicken mixture until it can hold its shape.

Preheat the oven to 325 degrees Fahrenheit.

Form the chicken mixture into meatballs, varying sizes as needed.

Place meatballs on an aluminum-lined baking sheet and bake for 20 minutes.

Chop red bell pepper and add to the pot with the cilantro mixture, stirring to combine.

Add sweetener to the pot and stir.

Add coconut milk to the pot and stir to combine.

Add monosodium glutamate (MSG) and kosher salt to the pot, then raise the heat to achieve a simmer.

Set the oven to broil on high for 5 minutes to brown the meatballs.

Add drained baby corn and water chestnuts to the pot and stir.

Remove meatballs from the broiler and add them to the pot with the simmering mixture.

Let the meatballs simmer in the pot for at least 10 minutes.

Prepare cauliflower rice by adding sesame oil and salt, then cooking it.

Juice half a lime into the soup for flavor.

Taste the soup and adjust seasoning with more fish sauce and red pepper if needed.

Serve cauliflower rice in a bowl, ladle soup and meatballs over the rice, and garnish with reserved cilantro and lime slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens