Meatballs in coconut cream curry sauce
Seasoned ground pork is formed into balls, broiled then braised in coconut curry sauce made with shallot, ginger, garlic, kaffir lime leaves, lemongrass, curry powder, chili flakes and coconut cream.
Servings 4 people
Ingredients
Meatballs
- 500 grams ground pork (1.1 pounds) or use chicken or beef
- 1 teaspoon rock salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons minced garlic
- ½ cup panko
Coconut cream curry sauce
- 2 tablespoons coconut oil
- 1 shallot peeled and chopped
- 4 cloves garlic peeled and chopped
- 1 one-inch knob ginger peeled and chopped
- 1 pair kaffir lime leaves (center rib discarded) thinly sliced
- 1 stalk lemongrass (bottom portion only) peeled and thinly sliced
- 2 tablespoons curry powder
- 1 teaspoon chili flakes
- 1 teaspoon cilantro lime pepper seasoning (or use chopped cilantro stems and roots)
- 1 can coconut cream about two cups
- fish sauce to taste
To garnish
- cilantro, Thai basil or mint or two or all of them
Instructions
Make the meatballs
- Mix together all the ingredients for the meatballs except the panko.
- Knead the mixture until it acquires the appearance of a very thick paste.
- Preheat the oven to 375F with both top and bottom heat on.
- Line a baking tray with non-stick paper.
- Mix the ground meat with the panko and form into two-inch balls.
- Arrange the meatballs on the prepared tray and cook in the oven for fifteen minutes.
Cook the coconut curry sauce
- Heat the coconut oil in a pan.
- Saute the shallot, garlic, ginger, lemongrass and kaffir lime leaves with the curry powder, chili flakes and cilantro lime pepper seasoning.
- Pour in the coconut cream and a tablespoon of fish sauce, and simmer uncovered for a few minutes.
Braise the meatballs
- Add the meatballs to the coconut curry sauce.
- Cook, stirring occasionally, for about ten minutes.
