Tender and juicy are not words I throw around often, but that's exactly what the lemongrass meatballs in this curry are. With Thai inspired aromatics and fresh herbs, you'll be transported to flavour town when eating this dish.
Ingredients
Meatballs:
- ¼ cup onion, chopped
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp sweet chili sauce
- 3 stalks lemongrass (white part only) chopped
- 3 cloves garlic
- 2-inch piece of ginger
- 500g ground pork
- 2 tbsp vegetable oil
- 2 tbsp sesame oil
- ½ onion, chopped
- ¼ cup green curry paste
- 1 tbsp fish sauce
- 1 x 400ml can coconut milk
- ½ cup vegetable stock
- 1 cup green beans, chopped
- White rice
Instructions
- Make the paste: place the onion, brown sugar, fish sauce, soy sauce, sweet chili, lemongrass stalks, garlic, and ginger into a food processor. Blend on high until smooth and almost paste-like.
- Mix the meatballs: in a large bowl, combine the ground pork with the lemongrass paste. Mix everything together until well combined form the meatballs and set aside.
- Curry sauce: heat sesame oil in a large frying pan over med-high heat and saute the onions for 3-4 minutes until transparent. Add in curry paste and stir in pan for 1 minute. Add in fish sauce and coconut milk.
- Meatball time: reduce heat to med-low and add the meatballs into the curry pan, turning occasionally. Place lid on top of pan and simmer for 20 minutes. Add in the green beans and cook for another 5 minutes.
- Serve: cook some white rice to serve the meatballs and curry, with a sprinkle of fresh cilantro on top.
Pro Tip: These meatballs are perfect for meal prep. Double the meatball ingredients to make a big batch and freeze them for quick and easy meals throughout the week.