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
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Ingredients
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1 1/2 cups
jasmine rice, dry
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1 pound
ground pork
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5
garlic cloves, minced
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2 tablespoons
ginger, grated
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4
scallions, sliced thin, green and white parts separated
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1/2 cup
Panko breadcrumbs
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1 teaspoon
salt
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1 tablespoon
canola oil
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3 tablespoons
red curry paste
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15 ounces
can coconut milk
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1/2 pound
baby bok choy, stem removed and leaves separated
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1/2 cup
cilantro, chopped
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1
lime, quartered
Directions
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Prepare jasmine rice according to package instructions.
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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.
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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.
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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.
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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.
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Serve meatballs over rice, topped with cilantro and a lime wedge on the side.
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