Paleo Curry Fish Balls

Dive into the vibrant flavors of these Paleo Curry Fish Balls, a wholesome and aromatic dish that reimagines a classic comfort food for a clean-eating lifestyle. Made with tender white fish fillets, a light blend of coconut flour, and warm spices, these protein-packed fish balls are simmered in a rich, creamy coconut curry sauce infused with red curry paste, garlic, and ginger. Finished with a squeeze of fresh lime and garnished with fragrant cilantro and basil, this paleo-friendly recipe is gluten-free, dairy-free, and bursting with Southeast Asian-inspired flair. Quick and easy to prepare in just 45 minutes, these fish balls make the perfect savory meal, whether served over cauliflower rice or paired with roasted veggies.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams white fish fillets (such as cod or haddock), deboned and skinless
• 2 tablespoons coconut flour
• 1 large egg
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 2 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons red curry paste (check for paleo-friendly ingredients)
• 400 ml coconut milk
• 1 tablespoon fish sauce
• 1 medium lime, juiced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh basil leaves, chopped
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cut the white fish fillets into chunks and place them in a food processor. Pulse until finely minced.

Step 2

In a mixing bowl, combine the minced fish, coconut flour, egg, sea salt, and black pepper. Mix thoroughly until well combined.

Step 3

Using your hands, form the mixture into small balls, approximately 2.5 cm (1 inch) in diameter, and set aside.

Step 4

In a large pan, heat 1 tablespoon of coconut oil over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onion becomes translucent.

Step 5

Add the red curry paste to the onion mixture, stirring continuously for 1 minute until fragrant.

Step 6

Pour in the coconut milk and fish sauce, stirring to combine. Bring the mixture to a gentle simmer.

Step 7

In a separate pan, heat the remaining tablespoon of coconut oil over medium heat. Add the fish balls in batches and cook for 4-5 minutes, turning occasionally until they are golden brown on all sides.

Step 8

Carefully transfer the browned fish balls into the curry sauce. Simmer on low heat for an additional 10 minutes, allowing the fish balls to cook through and absorb the flavors.

Step 9

Squeeze the juice of one lime into the curry and stir.

Step 10

Garnish with fresh cilantro and basil before serving. Enjoy your Paleo Curry Fish Balls hot, optionally accompanied by cauliflower rice or a side of vegetables.

Nutrition Facts

Serving size	(1237.8g)

Amount per serving	% Daily Value*
Calories	1101.7

Total Fat 44.7g	0%
Saturated Fat 28.6g	0%
Polyunsaturated Fat 2.4g
Cholesterol 469.5mg	0%
Sodium 3816.3mg	0%
Total Carbohydrate 72.8g	0%
Dietary Fiber 11.1g	0%
Total Sugars 37.4g
Protein 104.7g	0%

Vitamin D 1053.8IU	0%
Calcium 186.4mg	0%
Iron 5.4mg	0%
Potassium 2452.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.2%

Protein: 37.7%

Carbs: 26.2%