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Recipe courtesy of Sunny Anderson
Sunny’s Easy Coconut Green Curry Meatballs
Getting reviews...
- Level: Easy
- Total: 2 hr 5 min
- Active: 5 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1505
- Total Fat
- 123 g
- Saturated Fat
- 56 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 91 g
- Cholesterol
- 364 mg
- Sodium
- 479 mg
- Level: Easy
- Total: 2 hr 5 min
- Active: 5 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1505
- Total Fat
- 123 g
- Saturated Fat
- 56 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 91 g
- Cholesterol
- 364 mg
- Sodium
- 479 mg
Ingredients
Directions
- Add the curry paste to a slow cooker on low and slowly whisk in the coconut milk and 1 cup of the cilantro. Add the meatballs and cook until the sauce thickens slightly and the meatballs are heated through, 1 to 2 hours. When ready to serve, garnish with the remaining 1/2 cup cilantro.
Cook’s Note
To make this using a Dutch oven, simmer, covered, over low heat until the sauce thickens slightly and the meatballs are heated through, 1 to 1 1/2 hours.
