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    You are at:Home»Dairy-Free Recipes»Appetizers»Thai Meatballs with Basil, Lime and Coconut Curry Sauce

    Thai Meatballs with Basil, Lime and Coconut Curry Sauce

    0
    By Alisa Fleming on January 28, 2014 Appetizers, Dairy-Free Recipes

    This recipe for Thai meatballs is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Mimi Chang. For the green curry sauce, she uses Culinary Coconut Milk from So Delicious.

    Thai Meatballs with Basil, Lime and Coconut Curry Sauce

    So Delicious Dairy Free 3 Course Recipe Contest Badge

    Mimi says, “We like to serve these Thai meatballs with Thai sticky rice. So Delicious!!!”

    For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

    Special Diet Notes & Options: Thai Meatballs with Coconut Curry Sauce

    By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, peanut-free and tree nut-free.

    Thai Meatballs with Basil, Lime and Coconut Curry Sauce
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    Author: Mimi Chang
    Serves: Makes 4 servings
    Ingredients
    Meatballs:
    • 1 lb ground beef (90% lean)
    • ½ cup panko bread crumbs (regular or gluten-free)
    • ¼ cup unsweetened coconut flakes
    • ¼ cup chopped scallion
    • ¼ cup chopped basil
    • 2 tablespoon sriracha
    • 1-1/2 teaspoons fish sauce
    • 1-1/2 tablespoons sugar
    • 2 garlic cloves, minced
    • 1 egg
    Sauce:
    • 1 container So Delicious Dairy Free Original Culinary Coconut Milk (equivalent to 1 can full-fat coconut milk)
    • 2 tablespoons green curry
    • ¼ cup vegetable broth
    • 1 tablespoon sugar
    • 1 tablespoon fish sauce
    • Juice and zest of 1 lime
    Instructions
    1. Combine all ingredients for the meatballs in a medium bowl.
    2. Form into 12 meatballs and place on parchment paper.
    3. Brown the meatballs in a nonstick pan in two batches, each with 1 tablespoon oil.
    4. In a large saucepan (I use wide a 3.5 quart), combine the ingredients for the sauce except for the lime zest. Mix well and cook over low until thickened, about 5 minutes.
    5. Add the meatballs to the sauce and increase heat to medium-low. Simmer meatballs in sauce until cooked all the way through, turning them occasionally (cook for about 15 minutes).
    6. Serve with lime zest on top. VOILA!
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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