Thai Meatballs with Red Curry Coconut Sauce

• Meat

  • 1 lb Ground pork

• Produce

  • 1/2 lb Baby bok choy
  • 1/2 cup Cilantro
  • 5 Garlic cloves
  • 2 tbsp Ginger
  • 1 Lime
  • 4 Scallions

• Canned Goods

  • 1 15 oz can Coconut milk
  • 3 tbsp Red curry paste

• Pasta & Grains

  • 1 1/2 cup Jasmine rice, dry

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

Found on thingsimadetoday.com

Ingredients

• 1½ cup jasmine rice, dry
• 1 lb ground pork
• 5 garlic cloves, minced
• 2 tablespoons ginger, grated
• 4 scallions, sliced thin, green and white parts separated
• ½ cup Panko breadcrumbs
• 1 teaspoon salt
• 1 tablespoon canola oil
• 3 tablespoons red curry paste
• 1 15 oz can coconut milk
• ½ lb baby bok choy, stem removed and leaves separated
• ½ cup cilantro, chopped
• 1 lime, quartered

Directions

• Prepare jasmine rice according to package instructions.
• In a large bowl, combine ground pork, half the garlic, half the ginger, scallion whites, breadcrumbs, and salt. Mix well with hands and roll into 16 meatballs.
• In a medium skillet, heat canola oil over medium high heat. Brown meatballs on all sides, about 6-8 minutes total. Transfer meatballs to plate.
• Add more oil if needed, then add remaining garlic and ginger to skillet until fragrant. Stir in red curry paste and cook for 1 minute. Stir in coconut milk and mix until curry paste is dissolved. Lower heat to medium and bring to a simmer for about 3 minutes.
• Add meatballs and bok choy leaves to skillet and cook until meatballs are fully cooked through and bok choy has wilted slightly, about 5 minutes. Stir in scallion greens.
• Serve meatballs over rice, topped with cilantro and a lime wedge on the side.