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Categories:
lean ground pork fish sauce garlic fresh ginger root lemon grass puree fresh cilantro peanut oil peanut oil onion tomatoes Red Curry coconut milk salt cilantro
Viewed: 33 - Published at: 3 years agoIngredients
- Meatballs:
- 1 1/2 pounds lean ground pork
- 2 teaspoons fish sauce
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh ginger root
- 3/4 teaspoon lemon grass puree
- 3 tablespoons minced fresh cilantro
- 1 tablespoon peanut oil
- Sauce:
- 2 tablespoons peanut oil, divided
- 1/2 cup minced onion
- 1 (28 ounce) can Hunt's(R) Diced Tomatoes
- 2 tablespoons red curry paste
- 3/4 cup canned coconut milk
- Salt to taste
- Fresh chopped cilantro (optional)
Method
- Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
- Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
- Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
- In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
- Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
- Garnish with cilantro if desired.
