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.
By Kathleen Kiebler
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.
- 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
- Find the link to the recipe above.
- steamed jasmine rice
- thinly sliced mint
- thinly sliced cilantro
- 2 limes, cut into wedges
- 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.*
- 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.
- 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.
- 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.
- To serve, ladle some of the coconut curry into bowls, add the rice, meatballs, and top with the mint, cilantro, and a lime wedge.
Hi there, I’m Kathleen. I am a Hapa (a person of mixed ethnic heritage) who grew up in a family that loves to cook and loves to eat! My food is a reflection of me and I am a reflection of my food. My mixed background has given me multiple perspectives throughout my life. Those perspectives have left me open to not just exploring the beauty of my own cultural backgrounds, but others as well – and at the heart and soul of them, is food. Hapa Nom Nom creates a culinary environment where foods from multiple cultures are integrated into recipes that can be shared and enjoyed by everyone.