Thai Green Curry Pork Meatballs Recipe
Irene Muller
This Thai-Inspired Green Curry Meatballs recipe is bursting with flavour and completely addicting.
Prep Time 45 minutes mins
Total Time 1 hour hr
Course lunch, Main Course
Cuisine Thai
- 50ml coconut oil
- 3 small onions finely chopped
- 30ml green curry paste
- 500g pork mince
- 400g mixed green vegetables e.g. bok choy, mini corn, beans - washed
- 400ml coconut milk
- egg noodles cooked as per package instructions
- basil leaves
- chili oil for drizzling
- coriander leaves for garnishing optional
Heat half of the coconut oil in a pan and sauté the onions until glossy. Stir in the green curry paste and a small amount of water, cooking until almost dry. Set aside and let it cool slightly.
Mix the curried onions with the pork mince, seasoning with a pinch of salt. Wet your hands and roll the mixture into bite-sized meatballs.
Blanch the vegetables in boiling water, drain, and set aside.
In a skillet, add the remaining oil and fry the meatballs until golden brown on all sides.
Add the vegetables to the meatballs and stir-fry lightly for a minute or two over high heat. Then, add the coconut milk and cook for 5 to 10 minutes.
Serve the meatballs over the cooked noodles. Season with lime juice and sprigs of coriander, and drizzle with Thai basil and chili oil.
Enjoy this delicious, flavour-packed meal!
Keyword Coconut, Pork Mince, Vegetables