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Thai Meatballs in a Tomato Coconut Curry Sauce
Thai Meatballs in a Tomato Coconut Curry Sauce
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
Savor aromatic Thai meatballs in coconut curry sauce over rice or noodles.
Ingredients:
  • 1.5 pounds lean ground pork
  • 2 teaspoons fish sauce
  • 1.5 teaspoons minced garlic
  • 1.5 teaspoons minced fresh ginger root
  • 0.75 teaspoon lemon grass puree
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoon peanut oil
  • 2 tablespoons peanut oil, divided
  • 0.5 cup minced onion
  • 1 (28 ounce) can Hunt's® Diced Tomatoes
  • 2 tablespoons red curry paste
  • 0.75 cup canned coconut milk
  • Salt to taste
  • 1 tablespoon Fresh chopped cilantro
Instructions:
  • In a mixing bowl, combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil. Mix thoroughly and refrigerate for at least 1 hour to enhance flavors.
  • Roll the pork mixture into 1 1/4-inch meatballs, making approximately 34 to 36 meatballs.
  • In a large skillet over medium heat, warm 1 tablespoon of peanut oil. Cook the meatballs in batches, shaking the pan occasionally. Brown the meatballs on all sides until cooked through, about 14 to 16 minutes. Transfer the meatballs to a bowl.
  • In a large saucepan over medium heat, warm the remaining 1 tablespoon of oil. Cook onion until translucent, about 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until the sauce starts to thicken, about 20 to 25 minutes. Remove from heat and let cool slightly.
  • Blend sauce until velvety using an immersion blender. Incorporate coconut milk and adjust seasoning with more salt if necessary. Place meatballs back into the sauce and gently simmer for 5 minutes until heated through.
  • Sprinkle with fresh cilantro, if you like.

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