Add all curry paste ingredients to a food processor. Pulse until it reaches a paste texture. Set aside.

Preheat the oven to 425 F.

In a medium bowl, mix all the ingredients for the meatballs together. For best result, cover and refrigerate for a couple of hours or overnight in order to have the flavor soak in. Remove from the refrigerator, use a medium cookie dough scooper to scoop into balls and place on a parchment paper-lined baking pan.

Bake 15 - 18 minutes. Remove from the oven and set aside.

Making the Coconut Curry

While the meatballs are baking, in a big saucepan, heat 2 tablespoon avocado oil add the curry paste. Sautee for 5 minutes on medium heat until the aromatic starts to come out and the color gets darker.

SLOWLY add coconut milk and chicken stock (see note 1 regarding the amount) into the pan to avoid any splashes. Add 1 tbsp arrowroot starch to make the sauce thicker.

Once the edge of the coconut curry sauce starts to bubble, gently stir to ensure the curry paste is mixed in. (There will be little pieces)

Add the meatballs to the pan and cover them with coconut curry sauce. Let it cook for 4 - 5 minutes.

Remove from the heat. Serve with rice or cauliflower rice for a Whole30-friendly dinner.