Thai Red Curry Pork Meatballs
How to make crispy pan-fried Thai red curry pork meatballs. This spicy recipe is the perfect appetizer or canapés to serve at parties.
Servings: 4
Calories: 411kcal
Equipment
- measuring cups
- measuring spoons
- Large Mixing Bowl
- Wooden spoon or spatula
- Large Skillet
- French knife
Ingredients
- 1 Egg
- 1 lb Ground Pork
- 2 tbsp Fish Sauce
- 2 tbsp Thai red curry paste
- 1 tsp Baking Soda
- 1 tsp Brown Sugar
- 1 tbsp Cilantro chopped
- 1 tsp Lime or Lemon Zest
- 1/2 lb Long Beans chopped
- 1/4 cup Unsweetened Shredded Coconut
- 1/4 cup Cornstarch
- Kosher Salt + Pepper
- 1/4 cup Vegetable Oil for frying
Instructions
- In a large bowl, lightly beat the egg. Add the ground pork, fish sauce, curry paste, baking soda, brown sugar and 2 tbsp of cold water and mix to combine. Add the cilantro, lime zest, beans, coconut and cornstarch, mixing until combined. Season with salt and pepper.
- Using your hands, shape the mixture into small meatballs, about 2 heaping tablespoons each. Place them on a baking sheet.
- Pour oil into a wok or skillet. Heat the oil over medium heat (370 F).
- Set a wire rack on a cookie sheet. Working in batches fry the meatballs until they are crisp and golden brown on all sides, turning as needed, about 3 minutes. Drain the meatballs on the wire rack until slightly cooled.
- Garnish with cilantro leaves. Serve on their own as an appetizer or with steamed rice as a main course.
Nutrition
Calories: 411kcal | Carbohydrates: 12.6g | Protein: 24.1g | Fat: 28.6g | Saturated Fat: 5.2g | Cholesterol: 47mg | Sodium: 1358mg | Potassium: 145mg | Fiber: 1.6g | Sugar: 1.9g | Calcium: 25mg | Iron: 2mg
