THAI SHRIMP AND PORK BALLS OVER COCONUT CURRIED NOODLES

Thai Shrimp and Pork Balls over Coconut Curried Noodles image

Categories Sauce Pork Side Coconut Shrimp Noodle Simmer Boil

Yield 4 servings

Number Of Ingredients 22

Ingredients

Salt
1 pound of thin long-cut pasta
4 scallions, trimmed
3-inch piece fresh ginger, peeled and grated
1 serrano or jalapeño pepper, seeded and finely chopped
4 garlic cloves, 2 crushed, 2 chopped
4 tablespoons tamari (eyeball it)
1/4 cup fresh cilantro leaves
1 cup fresh basil, 20 leaves, coarsely chopped or torn
Zest and juice of 1 lime
1 pound medium shrimp, shelled and deveined
1 pound ground pork
6 tablespoons vegetable oil
1 teaspoon ground coriander, 1/3 palmful
1/2 teaspoon ground cumin (eyeball it in your palm)
1 tablespoon curry powder, a palmful
1 medium onion, thinly sliced
1 small carrot, peeled and grated
1 large red bell pepper, cored, seeded, and thinly sliced
1 cup chicken stock
1 cup canned unsweetened coconut milk
Hot sauce (optional)

Steps:

Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil. Add some salt and the pasta and cook until al dente. Drain the pasta thoroughly and reserve.
While the water is coming up to a boil for the pasta, start the shrimp and pork balls. In the bowl of a food processor, combine the scallions, half of the grated ginger, half of the chopped serrano or jalapeño pepper, the garlic, 3 tablespoons of the tamari, half of the cilantro and basil, and the lime zest. Pulse for 30 seconds, scrape down the bowl, and then process 1 minute, or until finely ground. Add the shrimp and pork and process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute.
Preheat a large nonstick skillet with 4 tablespoons of the oil. With wet palms, roll the shrimp-pork mixture into walnut-size balls and add to the hot skillet as you go. Don't move the balls until they are brown on one side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 3 to 4 minutes.
While the shrimp and pork balls and pasta are cooking, start the coconut curry sauce for the noodles. Preheat a large skillet or soup pot over medium heat with the remaining 2 tablespoons of oil. Add the coriander, cumin, and curry powder and toast the spices for about 30 seconds in the hot oil. Add the onions, carrot, bell pepper, the remaining ginger and serrano or jalapeño pepper, and the 2 chopped garlic cloves. Add a little more oil to the pan if it starts to look dry. Use a wooden spoon to scrape up any spices that might be sticking to the bottom of the pan. Cook the mixture, for about 3 minutes, stirring frequently.
Add the chicken stock, coconut milk, and the remaining tablespoon of tamari and bring it up to a bubble, then gently simmer for 5 minutes. Add the lime juice and taste and adjust for seasoning with either more tamari or a little salt. If you want a bit more spice, hit it with some hot sauce. Add the cooked drained noodles and the remaining cilantro and basil. Toss to combine. Divide the coconut curried noodles among 4 shallow bowls and top with the shrimp and pork balls.