Name: Thai Green Curry Meatballs with Zoodles
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 3 tablespoons vegetable oil; 3 tablespoons Thai green curry paste; Two 13.5-ounce cans coconut milk; One 14-ounce bag plain frozen meatballs, thawed; Kosher salt and freshly ground black pepper; Two 16-ounce packages fresh zucchini noodles (zoodles); 1 red Thai bird chile, sliced very thin on the bias; 1/2 cup fresh basil leaves; 1/2 cup fresh cilantro leaves; 2 teaspoons toasted black sesame seeds; 2 teaspoons toasted white sesame seeds; 1 lime, cut into wedges

Directions

Heat 2 tablespoons oil in a large saucepan or wide pot over medium heat. Add curry paste and bloom in the oil, stirring frequently, until very fragrant, about 2 minutes. Stir in coconut milk and bring to a simmer. Add thawed meatballs and continue to simmer, stirring frequently, until meatballs are heated through, another 3 to 5 minutes. Season with salt and pepper to taste.
Heat the remaining tablespoon oil in another large pan over medium-high heat. Add the zoodles and a pinch of salt and cook, stirring occasionally, until zoodles are warmed through and some of their moisture has evaporated, about 5 minutes.
Evenly divide the zoodles among 4 bowls. Ladle curry over zoodles and top each with a few meatballs. Top each with sliced Thai bird chiles, basil, cilantro and black and white sesame seeds. Serve with lime wedges.

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Thai Green Curry Meatballs with Zoodles

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