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Yellow Curry Meatballs and Kale

Wow, wow, wow, wow, wow.


The response to yesterday’s post has me…wowed.  🙂  I will respond to each and every comment a bit later today, but let me just say thank you.  So very much.  If nothing else, it is encouraging that I’m not alone in my experiences and frustration.  One commenter suggested some sort of repository of knowledge here, and I’m inclined to agree; again, I’ll respond to all of the comments here in a bit, but if I were to do such a thing, what form should it take?  A bulletin board?  A wiki?  Merely a better-organized blog?

I appreciate any and all suggestions.

But for today, I have another Whole30 recipe (see?  I told you they weren’t going to go away).

I think I’ve spoken a time or three about my love of Asian cuisine, particularly Thai.  If I were going to just leap off the wagon, it would be face first into a huge plate of pad kee mao, followed by sticky rice with mangoes.  Unfortunately (or maybe not), there aren’t any good Thai restaurants anywhere near us and while I could make it myself, bringing rice noodles into our house is rather dangerous for me, so I simply don’t do it.

Thai curries, however, are a completely different story.  They don’t really require rice, something else I try not to bring into the house, are low in sugar and huge in the flavor department, as well as being replete with healthy fat from the coconut milk.  (Note:  If I never ate pizza or ice cream again I wouldn’t care; rice and rice noodles are huge binge foods for me, so I try to stay away from them.  I know – I’m weird.)

While most curry recipes call for small amounts of sugar, it really won’t hurt the dish to leave it out, and without the sugar and rice, Thai curries are pretty Whole30 compliant, if you’re careful about the curry paste and chicken stock.  I buy my curry pastes at a tiny little Asian market here in Podunk – they contain nothing but chilies and spices, and I haven’t used a commercial stock, chicken or beef, in years.

This recipe combines yellow curry with ground pork and Thai basil we’re growing in our herb garden this year, as well as kale from our CSA share.  Served as a soup, it is delicious, nutritious and filling.  I can’t speak for anyone else, but this ranks high on the “comfort food” scale with me.

Note:  You can use any type of curry paste you like – yellow, red or green; yellow is just what I had on hand.  If you don’t eat pork, ground turkey would work well too.

Yellow Curry Meatballs and Kale

Yellow Curry Meatballs and Kale

5.0 from 2 reviews
Yellow Curry Meatballs and Kale
Serves: 8
  • 2 pounds ground pork
  • 1 tablespoon lard or ghee
  • 1/2 small onion, finely diced
  • 2 cloves garlic, finely minced
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon freshly-ground black pepper
  • 1 tablespoon Thai basil, finely chopped
  • 2 teaspoons ginger, freshly grated
  • 1 tablespoon lard or ghee
  • 1/2 small onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon yellow curry paste, or to taste
  • 2 cups chicken stock, preferably homemade
  • 1 can (15 oz) coconut milk
  • 3 tablespoons fish sauce
  • 6 cups kale, stems removed and chopped
  1. Preheat oven to 350 F.
  2. Melt the lard or butter in a small, heavy skillet over medium-low heat. Cook the onion, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Remove from the heat and set aside.
  3. Using your hands, gently mix the ground pork, onion/garlic mixture, salt, pepper, Thai basil, and ginger in a large bowl until well-blended. Form into 2-ounce meatballs and place on a shallow, foil-lined baking dish; bake the meatballs for 20 to 25 minutes, or just until cooked through. Place the meatballs on a paper towel-lined plate and
  4. set aside.
  5. Melt the lard in a large, heavy skillet over medium-low heat and cook the onion until soft and translucent, about 5 minutes. Add the garlic and yellow curry paste and cook, stirring constantly, until fragrant, about 2 minutes more. Whisk in the chicken stock and coconut milk until well-blended, then stir in the fish sauce.
  6. Add the kale and meatballs to the sauce in the skillet, increase the heat to medium and simmer, stirring frequently, for about 15 or 20 minutes, or until the kale is tender.
  7. Nutrition (per serving): 499 calories, 40.4g total fat, 86.5mg cholesterol, 1006.6mg sodium, 790.2mg potassium, 11.4g carbohydrates, 1.6g fiber, 2.1g sugar, 24.1g protein


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