How to ‘Stay on Track’ Over the WeekendFebruary 18, 2021
My Go-To Store-Bought Low-FODMAP TreatsMarch 31, 2021
Low-FODMAP Red Curry & Coconut Meatballs with Pineapple Cilantro Salsa
Red Curry Paste:
- ½ tsp dried ground coriander
- 1 tsp dried ground cumin
- ½ tsp black pepper
- 1 medium red bell pepper, diced, seeds removed
- 3-5 thai red chilies ( depending on how spicy you like it)
- 1 stalk of lemongrass, chopped
- 1 Tbsp diced fresh ginger
- 1 tsp ground turmeric
- ½ tsp salt
- 3 Tbsp fresh lemon juice
- Juice and zest of 1 medium lime( ~ 3 tbsp of juice)
- Green parts of 6 stalks of green onion,chopped
- 3 Tbsp garlic-infused oil
- 1 Tbsp maple syrup
- 1.5 - 2 lb ground pork, beef, or turkey
- ¾ cup gluten-free oats
- 1 Tbsp garlic-infused oil
- 1 bunch of green onions, (divided into thirds- ⅓ for meatballs, ⅔ for sauce), only the dark green parts, finely chopped
- 2 tsp worcestershire sauce
- Salt & pepper to taste
- 4 Tbsp sesame oil
- 3 bell peppers, cut into slices
- 1.5 Tbsp diced fresh ginger
- 4-6 Tbsp low-FODMAP Thai red curry paste (recipe above)
- 2 can (14oz) light coconut milk
- 3 Tbsp tamari or gluten-free soy sauce
- 2 Tbsp fish sauce
- unsweetened or medium sweetened coconut pieces, to sprinkle on top
- 2 cups white/jasmine rice, uncooked
Pineapple & Cilantro Salsa:
- 1 small can (14 oz) of pineapple tidbits & 2 Tbsp of pineapple juice from the can
- 1 small-medium bunch of cilantro, chopped
- Juice and zest of 1 lime
- 2 jalapenos, diced and seeds removed ( you can keep some seeds if you prefer it to be spicier
Red Curry Paste:
- 1. Add the coriander, cumin, black pepper, red bell pepper, red chilies, lemongrass, ginger, turmeric, salt, lemon & lime juice, lime zest, green onion, garlic oil, and maple syrup to a food processor or blender.
- 2. Blend the ingredients together until it makes a paste form. Taste and add flavours as needed and desired.
- 3. This is more red curry paste than you will need for the dish, but you can store this in the fridge for up to 10 days ( sometimes more) and in the freezer for 1 month in a freezer-safe container!
- 1. Start by cooking the white rice according to the package. Make sure you rinse the rice first in a strainer, and then cook in a medium pot on the stove.
- 2. Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
- 3. Next you can get started on the meatballs. In a big bowl, combine the ground meat ( beef,pork, or turkey or a mix of any of these), gluten-free oats, garlic-infused oil, chopped green onions, worcestershire sauce, and salt and pepper. Use your hands to combine.
- 4. Once the meatball ingredients are combined, roll them into small meatballs (about 2 Tbsp in size) and place on the baking sheet evenly spaced out. It should make at least 20 meatballs.
- 5. Transfer the baking sheet to the oven and bake the meatball for 15 mins or until cooked through and crisp on the outside.
- 6. While the meatballs are cooking, heat the sesame oil in a large skillet on the stove on medium heat. Once hot, add the green onions and diced ginger and cook until fragrant and onions are starting to become transparent.
- 7. Next, stir in the curry paste and add the bell peppers and cook for about 2-3 mins, to let the bell peppers soften slightly and until the curry paste becomes fragrant.
- 8. Add the coconut milk, soy sauce, and fish sauce to the skillet with the curry paste and stir to combine. Bring the whole mixture to a boil.
- 9. Add the cooked meatballs next. Stir occasionally and continue to cook for 5-10 min to let the sauce thicken.
Pineapple Cilatro Salsa:
- 1. Deseed and finely chop the jalapenos.
- 2. Wash the cilantro and finely chop it as well. (Tip: to make the chopping simple, just keep the stems on and chop leaves and stems together! It can even give the dish more flavour.)
- 3.In a small to medium bowl combine the chopped jalapeno, cilantro, pineapple tidbits, pineapple juice, lime zest and juice.
- 4.Set this aside in an air tight container and put in the fridge to be used when you are ready for the final garnishing moment!
*Keep in mind that different people will always have unique trigger foods. These products and foods have worked well for me, but they may not for everyone. Overall this is a low FODMAP recipe but playing around with portion sizes, substituting ingredients, and the amount of each ingredient can be helpful if you react to any of these foods! Also, keep in mind the concept of FODMAP stacking
. If you have a lot of foods that contain FODMAPs in one meal, even if not in high-FODMAP portions, the accumulation can lead to symptoms.