Thai Green Curry Meatballs
Author: 
Recipe type: Entree
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6 people
 
Fragrant jasmine rice and incredibly juicy meatballs in a spicy coconut curry broth.
Ingredients
  • Meatballs:
  • 1½ pounds ground pork
  • 2 shallots, grated
  • 2 garlic cloves, minced
  • 2 teaspoons ginger, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 3 tablespoons cilantro, finely chopped
  • 1 egg, lightly beaten
  • ½ cup panko
  • 1 teaspoon kosher salt
  • pinch of freshly ground black pepper
  • 1 tablespoon vegetable oil
  • Coconut Green Curry:
  • 3 - 15 green Thai chilies*
  • 3 shallots
  • 8 garlic cloves
  • 2 stalks lemongrass, white part only, hard outer husks removed
  • ½ a thumb-sized piece of galangal
  • zest of one lime
  • 1 teaspoon shrimp paste
  • ¼ cup cilantro stems
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1¼ kosher salt
  • ½ teaspoon ground white pepper
  • 2-4 tablespoons water
  • 1 14 ounce can unsweetened coconut milk
  • ½ cup unsalted chicken stock
  • For serving:
  • steamed jasmine rice
  • thinly sliced mint
  • thinly sliced cilantro
  • 2 limes, cut into wedges
Instructions
  1. Combine all of the ingredients for the meatballs (except for the vegetable oil) in a large bowl. Form the mixture into 1½-inch meatballs and arrange on several plates or on one baking sheet. Refrigerate until ready to use.*
  2. Combine the first 12 ingredients of the coconut curry in a food processor. Process, adding the water 1 tablespoon at a time until it forms a thick paste.
  3. In a medium saucepan combine the coconut milk, chicken stock, and curry paste. Bring to a boil and then turn down the heat to simmer, stirring occasionally. Allow to simmer for 15 minutes until slightly thickened. Taste and season with additional salt and pepper, if needed.
  4. While the coconut curry is simmering, cook the meatballs. Add the oil to a large, heavy-bottomed skillet. Once the oil is hot, add the meatballs, working in batches if needed. Cook for 10 -15 minutes, turning to brown all sides.
  5. To serve, ladle some of the coconut curry into bowls, add the rice, meatballs, and top with the mint, cilantro, and a lime wedge.
Notes
* I love really spicy Thai food - like the kind that makes you sweat! If you're looking for something mild, try 3-4 chilies. For moderate heat: 5-6 chilies. 7-8 chilies for hot. And use the full 15 if you like it very hot! Keep in mind that the coconut milk does temper some of the heat.
* The uncooked meatballs can be made and refrigerated for up to 1 day. Just be sure to cover if storing.
Recipe by at http://hapanom.com/thai-green-curry-meatballs/