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Thai yellow pork meatball curry recipe
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Quick and flavorful Thai pork meatball curry made with store-bought meatballs and curry paste. Ready in 25 minutes, faster than takeout!
Ingredients:
  • 16.80 gm coconut oil
  • 400g packet pork and veal meatballs
  • 1 lemongrass stem, pale part only, finely chopped
  • 1 ⁄2 bunch fresh coriander, roots and stems finely chopped, leaves reserved
  • 80g (1 ⁄3 cup) yellow curry paste
  • 400ml can coconut milk
  • 16.00 gm brown sugar
  • 250g green beans, trimmed, halved lengthways
  • 225g can bamboo shoot slices, drained
  • 1 lime, halved
  • Steamed rice, to serve
Instructions:
  • In a large deep frying pan over medium-high heat, heat the oil. Add the meatballs and cook for 4-5 minutes, turning occasionally, until browned. Stir in the lemongrass and coriander root and stem, cook for 1 minute until aromatic. Transfer everything to a bowl.
  • Heat the curry paste in a pan over medium heat for 1 minute until aromatic. Mix in the coconut milk, fish sauce, and sugar. Bring to a boil, then reduce heat and simmer for 2 minutes to enhance flavors. Add the meatball mixture back to the pan and combine well. Cover and cook for 3 minutes.
  • Combine the beans and bamboo shoots in the pan. Cover and cook for 6 minutes until the beans are tender-crisp and the meatballs are fully cooked. Squeeze half a lime over the dish and cut the rest into wedges. Serve the curry with lime wedges, coriander leaves, and rice.

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