Use either a spiralizer or julienne peeler to make the zoodles, set aside.
2 medium zucchini
Heat large sauté pan on medium (I used my wok), add 2 tablespoon olive oil. Once that comes to a shimmer, add onion and red bell pepper, sauté for 10 minutes. Remove from pan and set aside.
2 tablespoons olive oil, 1 large onion, 1 red bell pepper
In a medium mixing bowl add ground beef, egg, salt, pepper, cumin, curry powder and almond flour. Mix the meat until combined and make medium sized meatballs.
1/2 teaspoon salt, 1 pound grass-fed ground beef, 1 egg, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon cumin, 1 teaspoon curry powder, 1/2 cup almond flour
Heat another sauté pan and add 1 tablespoon olive oil. Add meatballs and sauté for 8 minutes total, turning every 2 minutes to brown all sides. Remove meatballs and set aside.
1 tablespoons olive oil
In the pan that you cooked the meatballs, add the onion and pepper that you alread cooked, curry paste, coconut cream, fish sauce, garlic and ginger. Turn the heat under the pan to medium and stir together. Once it comes to a boil, lower it to a simmer and add meatballs and set timer to 5 minutes.
1/2 cup curry paste, 15 ounces coconut cream, 2 tablespoons fish sauce, 2 teaspoons garlic paste, 2 teaspoons ginger paste
Heat the large sauté pan or wok in my case and add zoodles and stir, don't cook them too long, 3 - 5 minutes should be ample. Transfer to a serving bowl.
Put zoodles on a plate, then spoon the meatballs and curry sauce on top.
Eat
Smile
Enjoy