Thai Chicken Curry Meatballs with Carrot Noodles

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

subheading: The Meatballs:

½ medium onion, chopped

1 inch piece of ginger, peeled

3 cloves garlic

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, depending how flavorful or spicy you like it

¼ cup almond butter

subheading: The Carrot Noodles:

10 large carrots, cut into strips with a julienne peeler or spiralized

Directions at theendlessmeal.com

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