Green Curry Meatballs with Coconut
These Green Curry Meatballs with Coconut are everything you need to stay warm and cozy over the winter months. Made multiple times from Chef Michael Olson’s new book Living High Off The Hog
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 4 Servings
- 1 lb ground pork
- 1/2 cup dry bread crumbs
- 1/2 cup unsweetened shredded coconut
- 1 large egg
- 1 tsp of fish sauce
- 1 tsp vegetable oil
- 2 tbsp green curry paste (available at most grocery stores or Asian supermarkets)
- 1 can of coconut milk (I prefer full fat)
- 1/4 lb of fresh green beans, trimmed
- 1/2 red bell pepper, seeded and diced
- 1 small carrot, peeled and diced
- 1/4 cup of fresh cilantro
- 1/2 lime, cut into wedges
- Mix pork, bread crumbs, coconut, egg and fish sauce in a large bowl
- Heat oil in a large pan over medium-high heat. Stir in the curry paste for 2 to 3 minutes to draw out the flavours. Stir in coconut milk, bring up to a simmer and then add green beans, bell pepper and carrot.
- Using a small ice-cream scoop or a spoon, portion and shape the pork mixture into meatballs and carefully drop them into the simmering sauce. Simmer in the sauce for roughly 25 minutes and test for doneness by breaking open a meatball – there should not be any visible pink and it should be firm to the touch on the outside. Internal temp should be 165F (74C)
- Serve meatballs with steamed jasmine rice and sprinkled with fresh cilantro and a squeeze of lime.
I like to double batch the recipe for the meatballs myself. They freeze easy and last if stored properly (I use my food saver to vacuum seal portions) that I can easily make the sauce for on a busy night for an even easier meal. If I’m double batching I will sometimes just bake my meatballs and add to the sauce separately on a baking sheet at 375F and test for doneness as noted above.