This flavorful dish brings together tender meatballs simmered in a rich, creamy coconut green curry sauce with fragrant herbs and spices. It's a comforting and vibrant meal that's perfect for sharing with family and friends.
Start by putting the pork in a medium bowl. Next, pulse the oats in a mini food processor or blender until they’re coarsely ground—this should take about 5 to 10 seconds. Sprinkle the ground oats over the pork. Rinse out the processor, then add the carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes to it. Blend everything until there aren’t any big chunks left, about 10 to 15 seconds, and pour this mixture over the pork.
Crack an egg into the bowl and mix everything together until well combined. Then, shape the mixture into roughly 24 meatballs, each about 1 ½ inches across.
Heat some coconut oil in a large skillet over medium heat. Brown the meatballs on all sides, which should take around 2 to 3 minutes per side. Once they’re lightly browned, transfer them to a bowl.
In the same skillet, whisk together the coconut milk, curry paste, brown sugar, and fish sauce. Bring it to a gentle simmer, then add the meatballs back in. Let everything simmer until the meatballs are cooked through and no longer pink inside, about 8 to 10 minutes. Taste and add salt as needed, then stir in the lime juice. Take the skillet off the heat and sprinkle fresh cilantro over the meatballs just before serving.
- Use fresh herbs like Thai basil or cilantro to enhance the aroma.
- Simmer the curry gently to keep the meatballs tender and prevent them from falling apart.
- Adjust the level of spice by adding more or less green curry paste according to your taste.
This dish combines rich, fragrant flavors with tender, juicy meatballs, creating a comforting yet exciting meal. The creamy coconut milk balances the heat of the green curry paste, making it perfect for those who enjoy a little spice without overwhelming the palate.
Serve with steamed jasmine rice or sticky rice to soak up the flavorful sauce. A side of fresh cucumber salad or lightly blanched vegetables adds a refreshing contrast to the rich curry.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth and prevent the meatballs from drying out.
