Recipe from: https://tastesbetterfromscratch.com/thai-green-curry-meatballs/
This was delicious, we loved this recipe! Some of us ate with rice and some ate with Zucchini noodles.
Meatballs:
- 1 cup old-fashioned rolled oats* or panko breadcrumbs (I used 2 tablespoons casava flour)
- 1 large egg
- 1/4 cup milk
- 1 1/2 pounds lean ground turkey, chicken, pork or beef
- 2 teaspoons freshly grated ginger (I used 2 ginger cubes from TJ's)
- 2 teaspoons Green curry paste
- 2 teaspoons fish sauce (optional)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 3 cloves garlic , finely minced
- 1/2 cup onion , diced
- 2 Tablespoons olive oil
(I also added 1 small grated zucchini to the meatballs)
Sauce:
- 1 Tablespoon Green curry paste * (see notes below, I used Thai Kitchen Brand and ended up adding tablespoon or so)
- 4 cloves garlic , minced
- 2 15 ounce cans canned unsweetened coconut milk
- 1 teaspoon cornstarch (I used a teaspoon of casava flour)
- 2 teaspoons light brown sugar
- 1 lime juiced
- 1 teaspoon fish sauce
- salt and freshly ground black pepper , to taste
- ⅓ cup chopped fresh cilantro (I used an entire bunch of cilantro)
- 4-5 cups cooked jasmine rice , brown rice, white rice, or basmati rice, for serving
Instructions
- Thai Meatballs mixture: Add the oats, egg and milk to a large mixing bowl. Mix together and set aside for 10 minutes. Add ground meat, ginger, curry paste, fish sauce, sugar, salt, garlic and onion. Mix to combine.1 cup old-fashioned rolled oats*, 1 large egg, ¼ cup milk, 1 ½ pounds lean ground turkey, chicken, 2 teaspoons freshly grated ginger, 2 teaspoons Green curry paste, 2 teaspoons fish sauce, 1 teaspoon granulated sugar, 1 teaspoon salt, 3 cloves garlic, ½ cup onion
- Roll into balls: Scoop the meat mixture into balls, a little smaller than golf-ball size. (I used a cookie scoop)
- Cook Meatballs: In a large nonstick skillet, heat the oil over medium-high heat. Once hot, place one layer of meatballs in the pan, leaving space between each—you may meed to cook them in two separate batches, depending on the size of your pan. Brown the meatballs on all sides, turning occasionally as they cook. They don't need to be cooked through, just browned on all sides. Remove the meatballs to a plate. (Remove some of the grease if there is excess).2 Tablespoons olive oil
- Green Curry Sauce: Add curry paste and garlic to the pan and cook for 30 seconds. Stir in one can of coconut milk, scraping up any browned bits from the pan. Stir cornstarch in to the other can of coconut milk, and add to the pan. Add brown sugar, garlic, lime, fish sauce, cilantro and stir to combine.1 Tablespoon Green curry paste, 4 cloves garlic, 2 15 ounce cans canned unsweetened coconut milk, 1 teaspoon cornstarch, 2 teaspoons light brown sugar, 1 lime, 1 teaspoon fish sauce, ⅓ cup chopped fresh cilantro, salt and freshly ground black pepper
- Simmer: Return meatballs to pan and simmer them in the sauce until cooked through, about 10 more minutes.
- Serve over hot, cooked rice.4-5 cups cooked jasmine rice
Notes
Ground meat: I like to double the recipe, using 3 lbs ground meat, and freeze half the meatballs for another meal.Curry Paste: I prefer the Mae Ploy brand of curry paste, as it has stronger/better flavor than others (1 Tablespoons produces mild/medium heat level), but if you're using a different brand (for example, the Thai Kitchen brand is pretty mild), you may want to add more curry paste. Gluten Free: to meatball mixture, omit oats and add 1 teaspoon of cornstarch.Make Ahead Instructions: prepare the raw meatballs up to a day in advance, stored in the fridge, or freeze them.Freezing Instructions: Form meatballs and place in freezer, uncovered for 30 minutes to flash freeze them. Place meatballs in a freezer safe container and freeze for up to 3 months. Thaw completely in the fridge before cooking. To freeze baked meatballs, allow them to cool completely, then store in a freezer safe container in freezer for up to 3 months. Thaw in the fridge and rewarm in the curry sauce.
