Forget ordering take-out! You can have this amazing dish of flavorful turkey meatballs, sweet-spicy coconut-curry sauce AND zoodles all on your table in 30 minutes! So stay in, save some money and devour this healthy and delicious, 21 Day Fix-approved meal!
So I’m curious… how do you guys feel about Thai food? I have to admit, I’m a little obsessed. My husband and I fell in love with Thai cuisine when we lived in the Detroit area (where there is a TON of amazing food, btw).
We had never had it before but there was this great little place close to us (shout out to Sy Thai Shores!) and one day we decided to stop in there for lunch. OMG. My life would never be the same. Needless to say, every time we move, one of the first things we do now is look for our new favorite Thai place.
If you’ve never had Thai or curry before, I think this is a really great intro recipe. It’s fast, it’s delicious and because you’re making it at home you can tailor the spice level a little bit (normally at Thai restaurants, they’ll ask you how hot you’d like it on whatever scale that they use, but if you’ve never been there before you never quite know what you’re going to get). Not to mention that this version is going to be a lot more figure-friendly than most restaurant versions.
There is one particular handy-dandy little tool that you’ll need for this and that’s a spiralizer (affiliate link). This amazing little thing will easily (and quickly) turn your zucchini into pasta! It’s like magic, people, and you don’t even have to say “abracadabra.”
I ordered mine from Amazon (the one I linked to) but you can pretty much get them anywhere now. I’ve seen them at Walmart, Bed, Bath and Beyond and even my local grocery store, usually for between $10 and $15. A little tip for using your spiralizer: get the biggest zucchini that will fit in it. It just works better that way.
Also, I don’t bother peeling my zukes, but if you feel the need, by all means! If you don’t want to pick one of these up (which you can use on other veggies, btw) you can try slicing your zucchini lengthwise into thin planks and then cutting those into strips. I haven’t done this myself, but I think it would be a fine alternative.
Ok, lets talk about the green curry paste. In the recipe I link to Thai Kitchen Green Curry Paste and that is the specific one that I recommend. You can get it anywhere and it has a clean ingredient list, so I feel comfortable using it. Curry paste is a difficult thing to make (properly) yourself because there are some tough-to-find ingredients – ever see kafir lime leaves or galangal at your grocery store? I haven’t!
A couple other little notes on this:
- This would also be AMAZING with shrimp (not to mention, it would make it even faster because you wouldn’t have make and roll the meatballs – dinner in 20, anyone?) See my Spicy Thai Shrimp Salad recipe for how to cook the shrimp.
- If you can, use fresh cilantro and basil, they really make this recipe pop and honestly, the dried stuff tastes nothing like the fresh.
- There are only 3 meatballs in the pictures here, but you actually get 4 in your serving. Three looked prettier in the pictures, what can I say?
Aside from the fact that you can have this dinner on your table in about a half an hour, the other awesome thing about it is that it’s low-carb (no yellows for my fixers!!) There are a small amount of breadcrumbs in the meatballs, but not enough to count.
I love having a no-yellow dinner sometimes so that I can use my carbs in other areas of my day which I normally wouldn’t (like a treat yellow for dessert or oatmeal for breakfast). Anyway, I hope you guys love it and that it gets you excited about trying new cuisines!
What’s your favorite Make-Your-Own-Take-Out recipe? Let me know in the comments below!
For curry sauce:
- 1 can coconut milk
- 1/2 Tbs raw sugar
- 3 Tbs Thai Kitchen Green Curry Paste
For the meatballs:
- 1 lb ground turkey
- 1 Tbs low sodium soy sauce
- 1 Tbs grated fresh ginger
- 2 tsp garlic powder
- 4 green onions, minced
- 1/3 cup fresh cilantro, chopped
- 1 egg
- 2 1/2 Tbs whole wheat panko breadcrumbs
- black pepper, to taste
For the Zoodles:
- 2 medium zucchini (about 1 1/4 - 1 1/2 lbs total, cut into noodles using a spiralizer
- 1 red bell pepper, very thinly sliced
- 3 green onions, cut on the bias into 1" pieces, whites separated from greens
- 1/3 cup fresh basil, chopped
- Preheat oven to 425 degrees. Prepare a large baking sheet for the meatballs by spraying with olive oil or coconut oil cooking spray.
- Put all ingredients in a small saucepan and heat through until hot and sugar has dissolved. Keep warm until ready to serve.
- Mix all ingredients together and form 1 oz meatballs (or about the size of a ping pong ball - 1 inch or so). This should make about 20 meatballs. Place them on the prepared baking sheet and bake for 10 minutes or until cooked through.
- While the meatballs are in the oven, spray a large sauté pan with cooking spray and heat to medium heat. Add the whites of the scallions and the bell peppers, cook 5-10 minutes or until they're crisp-tender. Add the zoodles and the greens of the green onions and cook just until heated through. Remove from pan so they don't continue to cook down. Serve, sprinkling each bowl with the chopped fresh basil.
21 Day Fix Container Equivalents: 1 RED, 1 BLUE, 1 GREEN
Weight Watchers Freestyle Points: 9
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Nutrition Information:Yield: 4 Serving Size: 4 meatballs, 1 cup zoodles, 1/3 cup curry sauce
Amount Per Serving: Calories: 470Total Fat: 31g