Ready for a quick dinner?

Here you go. These Thai meatballs are quick to make but don’t lack anything in flavor. Speaking of quick and easy recipes, I’ve added a convenient tag to the blog so you have a list of under-45-minute recipes to choose from.

Thai Meatballs with Red Curry Coconut Sauce | Things I Made Today

Thai Meatballs with Red Curry Coconut Sauce | Things I Made Today

I’ve made these meatballs a couple of times now, tweaking the flavor each time until I got it just right. And thus, I present it to you.

Thai Meatballs with Red Curry Coconut Sauce | Things I Made Today

First, you’ll chop up some staple Thai flavors: ginger, garlic, scallions, and cilantro.

Thai Meatballs with Red Curry Coconut Sauce | Things I Made Today

Add some Panko bread crumbs and ground pork, and roll these babies into meatballs.

Thai Meatballs with Red Curry Coconut Sauce | Things I Made Today

After browning the meatballs slightly, you’ll pull together a super simple sauce. Just combine ginger, garlic, red curry paste and coconut milk. Simmer slowly, then add your meatballs and a little bok choy for an extra crunch.

Thai Meatballs with Red Curry Coconut Sauce | Things I Made Today

The meatballs go great over a bed of jasmine rice with some cilantro. And of course, a squeeze of lime.

Thai Meatballs with Red Curry Coconut Sauce
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1½ cup jasmine rice, dry
  • 1 lb ground pork
  • 5 garlic cloves, minced
  • 2 tablespoons ginger, grated
  • 4 scallions, sliced thin, green and white parts separated
  • ½ cup Panko breadcrumbs
  • 1 teaspoon salt
  • 1 tablespoon canola oil
  • 3 tablespoons red curry paste
  • 1 15 oz can coconut milk
  • ½ lb baby bok choy, stem removed and leaves separated
  • ½ cup cilantro, chopped
  • 1 lime, quartered
Instructions
  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.

 

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