Cilantro Meatballs in Peanut Curry Broth

I would eat Thai food every day if I could. Pad thai, papaya salad, green curry...I love it's freshness, warmth, and rice noodles. After some epic "authentic Thai meal" failures in my kitchen I've become a bit shy around recreating my favorite food at home, until recently when I realized I can take flavors inspired by the cuisine and turn it into my own creation. Fewer expectations, all of the deliciousness.

This meal is just that, inspired by The Bewitchin' Kitchen. 

Cilantro Meatballs in Peanut Curry Broth (serves 2)

• For the meatballs
  • 8 oz ground beef
  • 2 T cilantro, finely chopper
  • 1 T soy sauce or coconut aminos
  • 1/2 t garlic powder
  • 1/2 t cumin
  • Juice of 1/2 lime
  • Salt and pepper
  • 1 T coconut oil
• For the broth
  • 2 c coconut milk
  • 1 T red curry paste
  • 1 T creamy peanut or almond butter
  • 2 T soy sauce or coconut aminos
  • Juice of 1/2 lime
  • Salt and pepper
• To serve
  • 1 c cauliflower rice
  • Chopped cilantro
  • Lime wedges

First, make the meatballs. Combine all ingredients into a small bowl until mixed thoroughly. Divide into 8 even parts and roll into balls. Heat the coconut oil in a nonstick pan over medium heat. When hot, add the meatballs and cook, turning them every few minutes, until all sides are brown and they're cooked through.

Remove meatballs from the hot pan, and add in the broth ingredients. Cook for 5 minutes until the sauce has reduced and thickened slightly. 

Divide the cauliflower rice between two bowls. Pour over the broth, and then add 4 meatballs to each. Top with chopped cilantro and an additional squeeze of lime juice.