Meatballs in Coconut Curry Is the Perfect Weeknight Recipe

Serve this curry over coconut rice or flat Asian noodles.

This curry recipe is a must-try! Also, coconut cream is a good substitute for regular cream for lactose-intolerant guests. Serve this over coconut rice or flat Asian noodles!

Meatballs in Coconut Curry Is the Perfect Weeknight Recipe

Melanie Jimenez
Serve this curry over coconut rice or flat Asian noodles.
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine Indian
Servings 4

Ingredients
  

Meatballs in Coconut Curry Is the Perfect Weeknight Ingredients

  • 500 Grams pork use ground pork (350 grams lean pork, 150 grams regular ground pork)
  • 1/2 Cup fresh parsley finely-chopped
  • 1 large Egg beaten
  • 1/3 Cup breadcrumbs finely ground
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
  • vegetable oil to fry
  • 3 tablespoons vegetable oil
  • 1 Small white onion chopped
  • 1 piece ginger (1-inch) peeled and sliced thinly
  • 2 tablespoons store-bought Thai red curry paste
  • 1 Cup canned coconut milk
  • 2 tablespoons parsley sprigs finely chopped
  • 1/4 Cup canned coconut cream
  • Salt
  • Pepper

Instructions
 

  • Make the meatballs: Combine ground pork, fresh parsley, breadcrumbs, salt, and black pepper in a bowl. Mix lightly using your hands. Take 2 tablespoons of the mixture; form into a ball. Repeat with the rest of the mixture.
  • Heat ½ inch vegetable oil in a non-stick pan over medium-high heat. Fry meatballs until partially cooked, about 1 minute per side. Drain on papertowels, cover, and set aside.
  • Make the curry sauce: Heat oil in alarge pan over medium heat. Sauté onions and ginger. Add curry paste and stir until fragrant.
  • Add coconut milk and ½ cup water. Bring to a boil, then lower heat and simmer. Add meatballs and cook for about 10 to 15 minutes.
  • Add parsley and coconut cream. Season to taste with salt and pepper.
Tried this recipe?Let us know how it was!
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