Meatballs and Coconut Green Curry

This recipe is a delicious home run. The meatballs are juicy, the flavors are complex, the coconut curry is bold, and the each bite was balanced. They were perfect, and they were gone in a matter of minutes.

Most of the ingredients can be found at your local grocery store, but there are a few that you may be wondering about:

Galangal – there is really no good substitute for galangal, so a substitution should be your last resort. There are some that say that there is NO substitute for galangal, but lets be realistic – if you’re in an area that does not carry this exotic root, then throwing out the likes of that ingredient from the recipe entirely is a bit crazy…in my opinion. That said, first try the international aisle of your local grocery store or Asian food store – it can be located with produce or even in the freezer section. IF galangal is nowhere to be found, use the equivalent measurement of minced ginger with a pinch of mace and pepper.

Shrimp paste – I have only seen this ingredient in International/Asian markets. However, if you cannot find shrimp paste, simply add the equal measurement in fish sauce – most local grocery stores with an international aisle will carry fish sauce. However, in a pinch you may substitute soy sauce – although, the dish may then lack some of those more complex flavors.

Find the green curry recipe by clicking here.

Meatballs and Coconut Green Curry

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• Author: Kathleen Kiebler
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

Make a bold-flavored recipe for dinner tonight with juicy meatballs and a bold coconut green curry sauce. Serve over jasmine rice or rice noodles.

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Ingredients

Units USM Scale 1x2x3x

Meatballs:

• 1 1/2 lbs (680 g) ground pork
• 2 shallots, grated
• 2 garlic cloves, minced
• 2 tsp fresh ginger, minced
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 3 tbsp fresh cilantro, finely chopped
• 1 large egg, lightly beaten
• 1/2 cup (120 ml) panko breadcrumbs
• 1 tsp kosher salt
• Pinch of freshly ground black pepper
• 1 tbsp vegetable oil, for frying

Green curry paste:

• 4-6 fresh green Thai chilies (or serrano peppers), roughly chopped
• 3 lemongrass stalks, tender inner part only, roughly chopped
• 1-inch (2 1/2 cm) piece fresh galangal (or ginger), roughly chopped
• 4 garlic cloves, roughly chopped
• 3 shallots, roughly chopped
• 1/2 cup (120 ml) fresh cilantro stems and leaves
• 1/4 cup (60 ml) fresh Thai basil leaves
• 2 kaffir lime leaves, roughly torn (or 1 tsp lime zest)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground white pepper
• 1 tsp shrimp paste (or 1 tsp fish sauce if unavailable)
• 1-2 tbsp water, as needed to blend

Coconut curry sauce:

• 1 (13 1/2 oz / 400 ml) can full-fat coconut milk
• 1 cup (240 ml) chicken stock
• Salt and freshly ground black pepper, to taste

For serving:

• Steamed jasmine rice
• Fresh mint, thinly sliced
• Fresh cilantro, thinly sliced
• 2 limes, cut into wedges

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Instructions

1. Combine all meatball ingredients except the vegetable oil in a large bowl. Mix well with your hands, then form the mixture into 1 1/2-inch meatballs. Arrange on a plate or baking sheet and refrigerate until ready to cook. (Can be made up to 1 day ahead, tightly covered.)
2. Make the green curry paste: combine the chilies, lemongrass, galangal, garlic, shallots, cilantro, Thai basil, kaffir lime leaves, cumin, coriander, white pepper, and shrimp paste in a food processor. Process, adding water 1 tbsp at a time, until the mixture forms a thick, fragrant paste.
3. In a medium saucepan, combine the coconut milk and chicken stock. Stir in 3–4 tbsp of the curry paste (or more to taste). Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, for 15 minutes until slightly thickened. Taste and season with salt and pepper as needed. (Any remaining curry paste can be frozen for up to 3 months.)
4. While the curry simmers, cook the meatballs. Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Working in batches to avoid crowding, add the meatballs and cook for 10–15 minutes, turning to brown all sides.
5. To serve, ladle the coconut curry into bowls. Add a scoop of steamed jasmine rice, then top with the meatballs. Garnish with mint, cilantro, and a lime wedge.

Notes

• Galangal has a sharper, more citrusy bite than ginger.
• If you can find it fresh or frozen at an Asian grocery, it is worth using.
• If not, substitute an equal amount of minced fresh ginger with a pinch of ground mace.
• For shrimp paste, fish sauce makes a good substitute in a pinch.
• Leftover curry paste freezes well for up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Thai

Nutrition

• Serving Size: 1 serving
• Calories: 520

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