Time: 30 min.
Complexity: easily
Servings: 4

Simmer meatballs in a refreshing green curry sauce and serve with stir-fried zucchini noodles for a quick and healthy low-carb dinner. Zucchini noodles can be found in the produce section or you can slice them yourself with a spiralizer.

Ingredients:

• 3 tablespoons of vegetable oil
• 3 tablespoons Thai green curry paste
• 2 cans of 380 gr. coconut milk
• 1 package (400 g) frozen meatballs, thawed
• 2 packages of fresh zucchini noodles (450g each)
• 1 red Thai chili, sliced ​​into very thin rings
• 0.5 cup fresh basil leaves
• 0.5 cup fresh cilantro leaves
• 2 teaspoons toasted black sesame seeds
• 2 tsp toasted white sesame seeds
• 1 lime, cut into wedges

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

meatballs, zucchini, zucchini, basil, cilantro, lime, chili pepper, curry paste, coconut milk, sesame

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Preparation:

Step 1
• In a large saucepan or wide stockpot, heat 2 tablespoons of oil over medium heat. Add the curry paste and cook, stirring frequently, until fragrant, about 2 minutes. Add the coconut milk and bring to a simmer. Add the thawed meatballs and continue cooking, stirring frequently, until heated through, another 3-5 minutes. Season with salt and pepper to taste.
Step 2
• In another large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring occasionally, until the zucchini is heated through and some of the liquid has evaporated, about 5 minutes.
Step 3
• Divide the zucchini noodles evenly among 4 bowls. Top with the curry and a few meatballs. Sprinkle each serving with chili pepper, basil, cilantro, and black and white sesame seeds. Serve with lime wedges.

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