SHRIMP AND PORK MEATBALL CURRY

Shrimp and Pork Meatball Curry image

Provided by barbara lentz

Categories Seafood

Time 35m

Number Of Ingredients 27

MEATBALLS
1 lb uncooked shrimp deveined and shelled
1 lb ground pork
4 green onions chopped
1 inch knob of ginger peeled
1 small jalapeno seeded and chopped
2 c garlic
3 Tbsp fish sauce
1/4 c fresh cilantro
zest of 1 lime
3 Tbsp oil
CURRY SAUCE
1 Tbsp oil
2 medium shallots minced
1 medium carrot shredded
3 clove garlic minced
1 small jalapeno seeded and diced
1/4 c dry sherry wine
1 Tbsp curry powder or curry paste
2 tsp ground coriander
1 c chicken stock
1 can(s) coconut cream
1/4 c sugar
2 Tbsp soy sauce
juice from 1 lime
1/4 c fresh cilantro chopped
rice noodles cooked for serving if desired

Steps:

1. Place all the ingredients for the meatballs except oil in a food processor and pulse until all the ingredients are well incorporated. shape into golf ball size balls. Add the oil to a large skillet work in batches and cook all the meatballs until browned on all sides and cooked through about 5 minutes. Remove with a slotted spoon and place on paper towel to drain.
2. After meatballs have all been cooked. Add another tbsp of oil to skillet. Place the onions, carrots, jalapeno and garlic in the pan and saute 2 minutes. Deglaze with the wine and let most evaporate. Add the curry powder or paste and coriander cook 1 minute. Stir in the chicken broth and coconut cream. Cook 2 minutes add the sugar and soy sauce. Bring to a boil and reduce to a simmer and simmer 10 minutes. Add the lime juice and meatballs to skillet. Cook to warm the meatballs a couple of minutes. Add the cilantro.
3. Serve in a bowl or over cooked rice noodles.