Thai green curry with pork meatballs

Thai green curry is usually something we can’t get enough of. And now, with the added pork meatballs, this dish is even more delicious!

The simplicity of Thai green curry

In general, green is less spicy than red curry, as the added green paste tends to be sweeter. This makes Thai green curry the perfect dish for people who can’t handle spices well. This way you can taste and enjoy the beautiful Asian flavors that emerge and not be overwhelmed by the spiciness.

Pork meatballs are where most of the flavor lies in this curry. We love this trick by sautéing the onions in the green curry paste. This way all the flavor is absorbed by the onions and then the onions mix with the minced pork. And when the meatballs are added to the curry mixture, they will be infused with the coconut and vice versa.

Chef’s tip

If you don’t have egg noodles or can’t find them in the store, serve the curry on a bed of basmati Where jasmine rice. It will be just as good and the rice will absorb the curry which will make it even better.

Thai green curry with pork meatballs

Whether it’s a rainy or sunny day, as soon as this fragrant dish hits the stove, no one will be able to resist a Thai green curry with pork dumplings.

Preparation time: 45 minutes

Cooking time: 15 minutes

Total time: 1 time

Course: Main course

Food: Global

Keyword: Onion, Pork

Servings: 6

  • 50 ml Olive oil
  • 3 small onions, finely chopped
  • 30 ml Green Curry Paste
  • 500 g minced pork
  • 400 ml mixed greens of your choice or just bok choy, baby corn and beans – washed
  • 400 ml coconut milk
  • egg noodles, cooked as shown on package
  • fresh limes and fresh cilantro for serving.
  • Heat about half of the oil in a pan and sauté the onions until they are shiny, stir in the green curry paste and a small amount of water and cook until they are almost dry. Reserve and let cool slightly

  • Mix the curried onions with the mince and season with a pinch of salt. Wet your hands and roll them into bite-sized balls.

  • Blanch the vegetables in boiling water, drain and set aside.

  • In a skillet, add the remaining oil and fry the meatballs until golden brown on all sides.

  • Add the vegetables to the meatballs and sauté lightly for a minute or two over high heat, then add the coconut milk and cook for 5 to 10 minutes.

  • * Serve over cooked noodles, season with lime juice and cilantro sprigs

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