Thai Meatballs With Red Curry Coconut Sauce

• 1 1/2 cups jasmine rice, dry
• 1 pound ground pork
• 5 garlic cloves, minced
• 2 tablespoons ginger, grated
• 4 scallions, sliced thin, green and white parts separated
• 1/2 cup Panko breadcrumbs
• 1 teaspoon salt
• 1 tablespoon canola oil
• 3 tablespoons red curry paste
• 15 ounces can coconut milk
• 1/2 pound baby bok choy, stem removed and leaves separated
• 1/2 cup cilantro, chopped
• 1 lime, quartered

1. Prepare jasmine rice according to package instructions.
2. In a large bowl, combine ground pork, half the garlic, half the ginger, scallion whites, breadcrumbs, and salt. Mix well with hands and roll into 16 meatballs.
3. In a medium skillet, heat canola oil over medium high heat. Brown meatballs on all sides, about 6-8 minutes total. Transfer meatballs to plate.
4. Add more oil if needed, then add remaining garlic and ginger to skillet until fragrant. Stir in red curry paste and cook for 1 minute. Stir in coconut milk and mix until curry paste is dissolved. Lower heat to medium and bring to a simmer for about 3 minutes.
5. Add meatballs and bok choy leaves to skillet and cook until meatballs are fully cooked through and bok choy has wilted slightly, about 5 minutes. Stir in scallion greens.
6. Serve meatballs over rice, topped with cilantro and a lime wedge on the side.

jasmine rice, ground pork, garlic, ginger, scallions, breadcrumbs, salt, canola oil, red curry, coconut milk, choy, cilantro, lime

Taken from food52.com/recipes/35319-thai-meatballs-with-red-curry-coconut-sauce (may not work)