I stumbled onto a green curry meatballs recipe a couple weeks ago almost purely by accident. I don’t even remember now what I was looking for when I found it — something completely unrelated — but it caught my eye immediately!
I had recently purchased red curry paste in bulk online, and so I decided it might be a good time to acquire some green curry paste, as well. Normally I’m a fan of making my own curry spice blends, but I’ve found Thai pastes to be somewhat prohibitive. They require a large number of fresh ingredients; done properly they also require specialty produce (e.g. kaffir lime leaves, lemongrass, etc) that would require a special trip outside my daily comings and goings whenever I felt like cooking Thai — which happens rather frequently. And so, I decided I should invest in some prepared curry pastes.
I made a few key adjustments to the original recipe, many to make it low carb, but also the optional introduction of a bell pepper (I happened to have one around). Here’s what I ended up with:
1/4 – 1/3 cup breadcrumbs
1 teaspoon minced garlic
2 tablespoons green onions, white and pale green parts, snipped
2 tbsp fresh cilantro or 1 tablespoon cilantro chutney
1 tbsp sesame oil
1 tbsp Thai sweet chili sauce
1 tsp fish sauce
1 lb ground meat
Green Curry Sauce:
7 oz coconut cream
7 oz water
4 tbsp Thai green curry paste
1 cup chicken broth
2 tbsp fish sauce
zest and juice of one lime
1 tbsp brown sugar
1 bell pepper, thinly sliced (optional)
2 tbsp fresh chopped basil (optional, to garnish)
Preheat the oven to 350. Combine all the ingredients for the meatballs — except the meat — in a medium bowl and whisk together well with a fork. Allow to sit for at least 30 minutes so that the liquid ingredients can hydrate the breadcrumbs.
Meanwhile combine all the sauce ingredients in a medium saucepan. For now, do NOT add the bell pepper or basil. Bring to a gentle simmer over a low fire.
Add the meat to your bowl of meatball ingredients. Combine well. Form the meatballs and place on a large shallow casserole dish or cookie sheet. Bake in the oven for 15 to 20 minutes, until the outside of the meatballs is golden brown.
Add the meatballs to your pan of curry sauce. If you’re using some bell pepper, add slices now. Simmer until peppers are cooked and meatballs are heated through.
Serve garnished with fresh basil.