Thai Meatballs With Red Curry Coconut Sauce

  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)

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