Best Thai Green Curry Meatballs Recipes

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THAI GREEN CURRY MEATBALLS WITH ZOODLES



Thai Green Curry Meatballs with Zoodles image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
3 tablespoons Thai green curry paste
Two 13.5-ounce cans coconut milk
One 14-ounce bag plain frozen meatballs, thawed
Kosher salt and freshly ground black pepper
Two 16-ounce packages fresh zucchini noodles (zoodles)
1 red Thai bird chile, sliced very thin on the bias
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
2 teaspoons toasted black sesame seeds
2 teaspoons toasted white sesame seeds
1 lime, cut into wedges

Steps:

  • Heat 2 tablespoons oil in a large saucepan or wide pot over medium heat. Add curry paste and bloom in the oil, stirring frequently, until very fragrant, about 2 minutes. Stir in coconut milk and bring to a simmer. Add thawed meatballs and continue to simmer, stirring frequently, until meatballs are heated through, another 3 to 5 minutes. Season with salt and pepper to taste.
  • Heat the remaining tablespoon oil in another large pan over medium-high heat. Add the zoodles and a pinch of salt and cook, stirring occasionally, until zoodles are warmed through and some of their moisture has evaporated, about 5 minutes.
  • Evenly divide the zoodles among 4 bowls. Ladle curry over zoodles and top each with a few meatballs. Top each with sliced Thai bird chiles, basil, cilantro and black and white sesame seeds. Serve with lime wedges.

THAI GREEN CURRY MEATBALLS



Thai Green Curry Meatballs image

Make a statement for dinner with the bold flavors of these Thai-inspired pork meatballs. I love Thai ingredients and decided to combine them together with pork to make these juicy meatballs that taste like they've been simmering for hours. Serve over rice or noodles and garnish with minced scallions. Increase the red pepper flakes for an extra kick!

Provided by France C

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 6

Number Of Ingredients 19

1 pound ground pork
½ cup rolled oats
1 small carrot, cut into 1-inch chunks
2 tablespoons water
2 teaspoons fish sauce
3 cloves garlic, minced
2 teaspoons lemongrass paste
1 teaspoon minced fresh ginger root
½ teaspoon salt
½ teaspoon crushed red pepper flakes
1 egg, lightly beaten
1 tablespoon coconut oil
1 (14 ounce) can unsweetened coconut milk
2 tablespoons green curry paste
1 tablespoon brown sugar
1 teaspoon fish sauce
salt to taste
1 tablespoon lime juice
¼ cup cilantro, minced

Steps:

  • Place pork in a medium bowl.
  • Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
  • Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
  • Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter.
  • Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
  • Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 11.9 g, Cholesterol 80 mg, Fat 31.2 g, Fiber 1.8 g, Protein 18.8 g, SaturatedFat 18.9 g, Sodium 564.6 mg, Sugar 2.9 g

GREEN THAI CURRY MEATBALLS



GREEN THAI CURRY MEATBALLS image

Yield 6 people

Number Of Ingredients 19

Meatballs:
• 3 large eggs
• 1 1/2 cup rolled oats
• 1/4 cup milk
• 2 pounds lean ground beef or turkey
• 1 tablespoon minced fresh ginger
• 1 tablespoon Thai green curry paste
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1/2 cup chopped cilantro
• 1 1/2 teaspoons salt
• 2 cloves garlic, finely minced
• 3 green onions, white and green parts finely chopped
• 2 tablespoons coconut oil (plus more if needed; can substitute canola or vegetable oil)
Sauce:
• 2 cans (13.5-ounce each) unsweetened coconut milk
• 3 tablespoons green curry paste
• 1/4 cup lime juice (from about 2-3 limes)
• Hot cooked rice for serving

Steps:

  • 1. In a large bowl, combine the eggs, oats and milk. Let the mixture stand and soak for 5-10 minutes. Add ground beef or turkey, ginger, curry paste, fish sauce, sugar, cilantro, salt, garlic and green onions. Mix to combine and distribute all the ingredients through the meat. 2. Shape the meat mixture into meatballs, a bit smaller than golf ball size. Heat the oil over medium heat in a large, 12-inch nonstick skillet. When the oil is hot, place one layer of meatballs in the pan leaving a little room in between each meatball (it's ok if you can't fit them all in; they'll cook in batches). Brown the meatballs on all sides, about 2-3 minutes total. They don't need to be cooked through - just golden and browned. Remove the meatballs to a plate and do the same with the remaining uncooked meatballs (adding more oil to the pan if necessary - let it get hot before adding the meatballs to brown). 3. Once the last batch of meatballs has been removed to a plate, drain any excess grease from the pan (but leave the goldeny browned cooked bits). Return the skillet to medium heat and stir in the coconut milk and green curry paste, scraping up any browned bits from the bottom of the pan and stirring into the sauce. 4. Place the meatballs in the skillet with the sauce. Go ahead and pile them all in, trying for a single layer. Simmer the meatballs and sauce for 8-10 minutes until the meatballs are cooked through, flipping the meatballs once or twice. 5. Stir in the lime juice. Add salt and pepper to taste. Serve over hot, cooked rice.

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