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Thai Chicken Curry Meatballs with Carrot Noodles
I used butternut squash noodles
Ingredients
  • subheading: THE MEATBALLS:
  • ½ medium onion, chopped
  • 1 to 1-inch piece of ginger, peeled
  • 3 garlic cloves
  • 1 tablespoon each: soy sauce, fish sauce, and red Thai curry paste (see notes)
  • 1 lb. ground chicken
  • Oil, for the pan
  • subheading: THE CURRY SAUCE:
  • 1 - 15-ounce can coconut milk
  • 1 tablespoon each: soy sauce and fish sauce (see notes)
  • 1 to 3 tablespoons red Thai curry paste
  • ¼ cup almond butter
  • subheading: THE CARROT NOODLES:
  • 10 large carrots, cut into strips with a julienne peeler or spiralized
Steps
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