Green Thai Curry with Meatballs

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g minced meat, preferably minced pork (or half + half)
  • 1 stalk coriander green with roots, finely chopped
  • 1 piece (s) ginger, finely chopped
  • 1 small onion (s), finely chopped
  • 2 small chilli peppers (green Thai chillies), pitted and finely chopped
  • 2 cloves garlic
  • 1 egg (s)
  • 0.5 teaspoon ½ shrimp paste
  • 4 tablespoon fish sauce
  • 3 tablespoon tapioca flour
  • 1 green pepper (s), quartered, cut into strips that are not too wide
  • 2 tablespoon curry paste, green (not available more)
  • 1 can coconut milk, (not shaken)
  • 4 kaffir lime leaves, fresh (magrood leaves), very finely chopped
  • 1 clove garlic, finely chopped
  • 3 teaspoons palm sugar, crushed (or brown cane sugar)
  • 1 ½ tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 bunch herbs (Bai Horopha)
Green Thai Curry with Meatballs
Green Thai Curry with Meatballs

Instructions

  1. Mix the ingredients for the meatballs together well, except for the tapioca flour. Then sift the tapioca flour over the minced meat and mix everything together well. Cover and chill the minced meat for 15 minutes.
  2. Shape the mince into small balls (approx. 20 pieces) and bake in a separate pan in plenty of oil until crispy brown and keep warm in the oven.
  3. Heat the wok without oil. From the unshaken can, add approx. 3-4 tablespoons of the settled coconut cream and simmer under supervision and stirring for approx. 1 minute, then stir in the curry paste. Let the mixture simmer until small bubbles appear, these are discolored at the edge and begin to smell.
  4. Now add the garlic and the magrood leaves and stir-fry briefly.
  5. Then add the rest of the coconut milk and bring to the boil briefly. and simmer gently for about 15 minutes until small grease eyes appear on top. Season to taste with the fish sauce, sugar and lime juice.
  6. Add the cut peppers to the curry and simmer for a good 5 minutes, until the peppers are cooked but still have a bite.
  7. Finally, add the Horopha leaves, then the meatballs that have been kept warm to the finished curry.
  8. Serve the curry with fragrant rice.
  9. You can of course replace the peppers with another vegetable to taste. Just not too many vegetables, because the meatballs are still mixed in and otherwise a * mush * would result
  10. The variant with red curry paste is also definitely very tasty.

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