Thai green curry with pork meatballs

I mentioned last week that I had gotten over my Thai food aversion after our Thailand honeymoon. In the past week, I have cooked it twice and on Sunday we had dinner at our local Thai restaurant. I have sampled the full rainbow of Thai curries - red, yellow and green.

Yellow is my colour of choice when we dine out and seeing as the Thai restaurant does it so well, I don't bother making it at home unless a mid-week craving strikes.

My next favourite is green. I've served a few green curries at Claire K Creations already. My low-calorie Thai green curry was a guilt-free dinner and my other recipe proved it is super simple to make curry from scratch.

Using meatballs instead of meat slices is not reinventing the wheel but I think it adds a little bit of something different and a hint of something special to a mid-week dinner.

The first step is to make the meatballs. It's probably the most work but they come together quickly. You could make the meatballs earlier in the day and pop them into the fridge then you just have to cook it all up at dinner time.

To make them, mix up the pork mince, half the coriander, ginger, chili and garlic. I find the easiest way to do it is to squelch it all together with your hands. I use gloves though because the thought of getting pork under my fingernails totally grosses me out.

Then it's rolling time. Use about a tablespoon of mixture for each ball and roll them all up. A little side note. Get the really low fat pork mince. I thought that's what I'd bought but mine was a bit too fatty for my liking. It still tasted great but it wasn't a very pretty sight watching them cook.

Heat a little bit of oil in a large pan and cook the meatballs until they're coloured all over. You can cook them in batches. Lazy Claire shoved them all in the one pot then had a bit of trouble turning them to cook the other sides.

When they're done, put them on a plate and cover it to keep them warm. I put mine on a bit of kitchen towel to soak up an extra fat from my 'low-fat' mince.

Put the curry paste in the pan and cook it until it smells delicious. It just takes a minute or two.

Add the coconut milk and stir it through then bring it to a boil and reduce to a simmer. Let it simmer away for about 10 minutes or until it reduces and starts to thicken.

Stir in the lime juice, sugar and fish sauce then add the beans, carrot and return the meatballs to the pan too.

Keep cooking until the meatballs are cooked through and the veges are cooked to your liking.

Serve the curry on a bet of steamed rice and garnish it with the rest of the coriander. Enjoy!

What about you? Do you get stuck on certain types of cuisine?

Recipe

Thai green curry with pork meatballs

A quick and easy Thai dinner to please the whole family.

4.50 from 2 votes

Print Pin Rate SaveSaved!

Servings: 4

Author: Claire Cameron

1x2x3x

Ingredients

• ▢ 500 g 1.1lbs pork mince
• ▢ 1 teaspoon crushed ginger
• ▢ 1 long chili finely chopped (discard the seeds and membrane if you don't want it too spicy)
• ▢ 2 garlic cloves crushed
• ▢ ½ cup chopped fresh coriander leaves
• ▢ 2 tablespoon green curry paste
• ▢ 1 can 400ml light coconut milk
• ▢ 2 tablespoon lime juice
• ▢ 1 tablespoon fish sauce
• ▢ 1 tablespoon brown sugar
• ▢ 200 g 7oz green beans, trimmed
• ▢ 2 medium carrots peeled and cut into small chunks
• ▢ steamed rice to serve

Instructions

• In a large bowl, combine the mince, ginger, chili, garlic and half the coriander.
• Roll the mixture into balls using about a level tablespoon of mince for each ball.
• Heat a non-stick pan over medium heat and add a little oil.
• Cook the meatballs until they are coloured on all sides then remove them to a plate and keep warm.
• Add the curry paste to the pan and cook it until you can smell the delicious aroma.
• Add the coconut milk and stir it through then bring to the boil.
• Reduce to a simmer and let it reduce for 10 minutes.
• Stir through the lime juice, fish sauce, sugar, beans and carrots and add the meatballs.
• Cook for at least another five minutes or until the meatballs are cooked through and the vegetables are to your liking.
• Serve with steamed rice and garnish with coriander.

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations