• Heat coconut oil in a large soup pot set over medium heat. When warm add the Thai red curry paste and simmer for 10 seconds (be careful it may pop). Immediately add the chicken broth.
• Bring the stock to a boil, cover and simmer for 15 minutes. Uncover, add the chicken, mushrooms, tomatoes, fish sauce, and sugar, then simmer an additional 8 minutes or until chicken is cooked through.
• Remove from heat; stir in lime juice and cilantro. Taste and correct for salt and spices.

• Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2/3 of the fish sauce and salt. Use your hands or a fork to fully combine but do not overmix.
• Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
• Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
• Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

For the Oats

• Divide the overnight oats ingredients between the mason jars or bowls with airtight lids.
• Mix the ingredients in each mason jar until evenly distributed.

For the Topping

• Melt the white chocolate chips and coconut oil in the microwave, stirring every 30 seconds until smooth.
• Slowly add the yogurt into the white chocolate mixture, 1 tablespoon at a time, stirring until smooth.
• Smooth the topping over each overnight oats jar and add extra shredded coconut, grated/chopped carrots, and chopped walnuts.
• Add the lids and store in the refrigerator overnight.

Note

• Nutrition facts for this recipe have been calculated with the topping.