Cookin with Carrie airs on the in-house resident television channel. Chef Carrie and her staff offer healthy and delicious meals Monday through Friday at the Bob Hope Village ballroom. Get your ingredients together and click on the video below to cook with Carrie.
Thai Green Curry Meatballs over Spiralized Zucchini “Zoodles”
Yield 4 servings
3 TBS oil (vegetable or canola)
3 TBS Thai green curry paste (Found in the Asian section of your supermarket)
2 (13.5oz) cans of coconut milk (well shaken)
2 to 3 carrots peeled and sliced on the bias
1 (14oz) bag of frozen meatballs (thawed)
Salt and Pepper to taste
2 packages of zucchini noodles (found in the produce section of your market)
1 red chili pepper sliced very thin on the bias (if desired)
2 green onions sliced very thin on the bias
Handful of fresh basil leaves, torn or chopped
Handful of fresh cilantro
1 tsp each toasted black and white sesame seeds
1 lime cut in wedges for serving
Heat 2 TBS of the oil in a large saucepan of heavy skillet over medium heat. Add curry paste and allow to bloom in the oil, stirring near constantly until very fragrant, about 2 mins. Add carrots and stir for another min or so. Stir in coconut milk and bring to a simmer. Add thawed meatballs and continue to simmer, stirring frequently, until meatballs are heated through, about 5 more mins. Season with salt and pepper to taste.
Heat the remaining TBS of oil in a second large skillet over medium-high heat. Add the zoodles and a pinch of salt. Cook stirring occasionally until zoodles are warmed through and some of the moisture has cooked out, about 5 mins.
Divide zoodles into four bowls. Ladle meatballs and sauce over zoodles, top with chili pepper, herbs and sesame seeds. Garnish with a lime wedge for serving.