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.