Entree:

Directions:

Put a large pot of water on to boil. Add the onion, ginger, garlic, soy sauce, fish sauce, and curry paste to a small food processor and blend until smooth. Transfer the paste to a large bowl, add the chicken, and mix well. Divide into 16 meatballs. Add a splash of oil and the meatballs to a large frying pan over medium heat. Brown the meatballs on all sides and let them cook through. While the meatballs are cooking, add all the curry sauce ingredients to a small pot over medium-high heat. Bring to a boil then reduce to a simmer. When the pot of water begins to boil, add the carrot noodles. Let them cook for 4-5 minutes, or just until they soften. Drain the pot and divide the noodles between 4 plates. Top with the meatballs and the curry sauce.

Looking for more menu inspiration? Try Parmesan Carrot Fries or Caramelized Ice Cream.