Thai Green Curry Meatballs

• Meat

  • 1 1/2 lbs Ground pork

• Seafood

  • 1 tsp Shrimp paste

• Produce

  • 3 tbsp Cilantro
  • 1/4 cup Cilantro, stems
  • 1 Cilantro
  • 2 tsp Coriander, ground
  • 10 Garlic clove
  • 2 tsp Ginger
  • 2 stalks Lemongrass
  • 1 Lime, Zest of
  • 2 Limes, wedges
  • 1 Mint
  • 5 Shallot
  • 3 Thai chilies, green

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/2 cup Chicken stock, Unsalted
  • 1 14 ounce can Coconut milk, unsweetened

• Condiments

  • 1 tbsp Fish sauce
  • 1 tbsp Soy sauce

• Pasta & Grains

  • 1 Jasmine rice

• Baking & Spices

  • 1 pinch Black pepper, freshly ground
  • 1/2 thumb-sized piece Galangal
  • 1 tsp Kosher salt
  • 1 1/4 Kosher salt
  • 1/2 tsp White pepper, ground

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 1/2 cup Panko

• Liquids

  • 2 tbsp Water

Found on hapanom.com

Description

Ingredients

• Meatballs:
• 1½ pounds ground pork
• 2 shallots, grated
• 2 garlic cloves, minced
• 2 teaspoons ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 3 tablespoons cilantro, finely chopped
• 1 egg, lightly beaten
• ½ cup panko
• 1 teaspoon kosher salt
• pinch of freshly ground black pepper
• 1 tablespoon vegetable oil
• Coconut Green Curry:
• 3 - 15 green Thai chilies*
• 3 shallots
• 8 garlic cloves
• 2 stalks lemongrass, white part only, hard outer husks removed
• ½ a thumb-sized piece of galangal
• zest of one lime
• 1 teaspoon shrimp paste
• ¼ cup cilantro stems
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1¼ kosher salt
• ½ teaspoon ground white pepper
• 2-4 tablespoons water
• 1 14 ounce can unsweetened coconut milk
• ½ cup unsalted chicken stock
• For serving:
• steamed jasmine rice
• thinly sliced mint
• thinly sliced cilantro
• 2 limes, cut into wedges

Directions

• Combine all of the ingredients for the meatballs (except for the vegetable oil) in a large bowl. Form the mixture into 1½-inch meatballs and arrange on several plates or on one baking sheet. Refrigerate until ready to use.*
• Combine the first 12 ingredients of the coconut curry in a food processor. Process, adding the water 1 tablespoon at a time until it forms a thick paste.
• In a medium saucepan combine the coconut milk, chicken stock, and curry paste. Bring to a boil and then turn down the heat to simmer, stirring occasionally. Allow to simmer for 15 minutes until slightly thickened. Taste and season with additional salt and pepper, if needed.
• While the coconut curry is simmering, cook the meatballs. Add the oil to a large, heavy-bottomed skillet. Once the oil is hot, add the meatballs, working in batches if needed. Cook for 10 -15 minutes, turning to brown all sides.
• To serve, ladle some of the coconut curry into bowls, add the rice, meatballs, and top with the mint, cilantro, and a lime wedge.