I absolutely love the flavors and spice of Thai food and this is such a great recipe because it's healthy and incredibly easy to make. The turkey meatballs are so juicy and flavorful plus the zucchini noodles make it the perfect low carb meal. Zucchini have tons of health benefits. They help promote weight loss because they are low in carbohydrates and high in fiber. Zucchini helps to control diabetes, lower blood pressure, and improve heart health. They also help to lower cholesterol, are anti-inflammatory, and protects the cells of the body and skin from free radical damage so they help slow down the effects of aging. This recipe only takes 20 minutes to make and the meatballs are perfect for freezing for later so feel free to double the recipe.
Prep Time: 10 min
Cook Time: 10 min
1.5 lb. lean ground turkey
2 medium sized zucchini, cut into ribbons
2 tbsp. green curry paste
1 can light coconut milk, shaken well
1 red bell pepper, cut into thin strips
1 tsp fresh ginger, grated
2 Thai chilis, seeds removed and diced
2 tbsp. coconut aminos
1 tbsp. olive oil
Himalayan pink salt to taste
Black pepper to taste
Fresh basil leaves for garnish
Preheat air fryer to 390 degrees. Spray the tray with cooking oil and set aside.
In a medium bowl, combine ground turkey, ginger, Thai chilies, coconut aminos, and salt and pepper.
Form golf ball sized meatballs and place onto greased tray or mini muffin tin. Cook meatballs for 10 minutes, or until temperature reaches 165 degrees. Remove when fully cooked and set aside.
Add olive oil to shallow saucepan and heat on stove at medium heat. Add green curry paste and slowly stir for 2 minutes. Add coconut milk and continue to stir until it reaches a low boil. Keep stirring occasionally until the liquid reduces to a thick sauce.
Using a potato peeler, cut zucchini into ribbons and place onto 4 serving plates or bowls. Add red bell pepper and meatballs. Spoon green curry sauce over top and garnish with fresh basil leaves. Enjoy!