Pork & Lemongrass Meatballs in Thai Red Curry Sauce
Don’t look down at meatballs! they can be delicious when done correctly, often taking on the flavours of a nation’s food. These pork & lemongrass meatballs provide a wonderful contrast to the red curry sauce. Easy to make and as a red curry paste is one of the milder Thai curry pastes this can be enjoyed by the whole family.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 packet of My Thai Curry Red Curry paste
- 1 can of coconut milk (see notes below)
- 500 g pork mince
- 1/2 a white onion
- 2 cloves of garlic
- 20 g of coriander
- 20 g of lemongrass
- 1 tablespoon vegetable oil
- 2 teaspoons sugar
- 1/3 teaspoons white pepper
- 1 teaspoon cornflour
- 1 tablespoon of Thai fish sauce
- Kaffir Lime leaves and mild chillies or peppers for garnish
Instructions
- 1
Roughly chop the onion and lemongrass, coriander and garlic and place in a mini food processor or similar with 1 tablespoon of vegetable oil. Blend to a smooth paste.
- 2
Put the mince in a mixing bowl and add the lemongrass paste, sugar, pepper, and cornflour. Add the Thai fish sauce according to taste, 1 tablespoon will be ample, and this provides both salt and the essential Thai flavour to the meatballs.
- 3
Knead everything together by hand or using a fork or whatever. Don’t use a blender or processor as you will lose the texture. I find an easy way to make the meatballs is to put some of the mixture in a spoon to form the meatball.
- 4
Cook the meatballs in a little oil in a pan over a medium heat for around 3 minutes then turn and cook for another 3 minutes until they have browned a little as in the picture. Remove the meatballs and put aside.
- 5
Put the red curry paste and the coconut milk in a pan and bring to a simmer.
- 6
Put the meatballs into the paste and cook gently for around 10 minutes. You can then add some strips of pepper etc to the pan.
- 7
Serve with some thinly sliced lemongrass and some finely cut kaffir lime leaf if available. As with any Thai curry, a wedge of lime to cut the sweetness of the coconut milk is a good idea.