Bok Choy

Thai Meatballs with Red Curry Coconut Sauce

April 16, 2015
1 Ratings
  • Serves 4
Author Notes

Ready for a quick dinner? Here you go. These Thai meatballs are quick to make but don't lack anything in flavor. —Vicky | Things I Made Today

What You'll Need
  • 1 1/2 cups jasmine rice, dry
  • 1 pound ground pork
  • 5 garlic cloves, minced
  • 2 tablespoons ginger, grated
  • 4 scallions, sliced thin, green and white parts separated
  • 1/2 cup Panko breadcrumbs
  • 1 teaspoon salt
  • 1 tablespoon canola oil
  • 3 tablespoons red curry paste
  • 15 ounces can coconut milk
  • 1/2 pound baby bok choy, stem removed and leaves separated
  • 1/2 cup cilantro, chopped
  • 1 lime, quartered
  1. Prepare jasmine rice according to package instructions.
  2. In a large bowl, combine ground pork, half the garlic, half the ginger, scallion whites, breadcrumbs, and salt. Mix well with hands and roll into 16 meatballs.
  3. In a medium skillet, heat canola oil over medium high heat. Brown meatballs on all sides, about 6-8 minutes total. Transfer meatballs to plate.
  4. Add more oil if needed, then add remaining garlic and ginger to skillet until fragrant. Stir in red curry paste and cook for 1 minute. Stir in coconut milk and mix until curry paste is dissolved. Lower heat to medium and bring to a simmer for about 3 minutes.
  5. Add meatballs and bok choy leaves to skillet and cook until meatballs are fully cooked through and bok choy has wilted slightly, about 5 minutes. Stir in scallion greens.
  6. Serve meatballs over rice, topped with cilantro and a lime wedge on the side.
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1 Review

Kate August 17, 2018
This was decent but required a few tweaks. The sauce was unbalanced so I added a bit of coconut sugar (brown sugar would also do the trick). I also added an egg to the meatball mixture for better texture.