Thai Green Curry Meatballs with Pork and Shrimp

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

green curry paste

💰Cheaper: homemade green curry paste

Homemade paste can be more cost-effective.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often cheaper.

fish sauce

💰Cheaper: soy sauce

Soy sauce is a common substitute for fish sauce.

Cut raw shrimp into small bite-sized pieces and process some in a food processor to create a paste.

Combine ground pork, processed shrimp, and chopped shrimp in a mixing bowl.

Add chopped scallions and diced red jalapeno to the mixture.

In the bowl, add fish sauce and soy sauce, about 1 tablespoon each.

Mix in ground ginger and ground garlic until well combined.

Use hands to mix all ingredients thoroughly, ensuring even distribution.

Scoop the mixture to form meatballs of desired size.

Heat olive oil in a pan over medium-high heat and add the meatballs, browning them on each side for a few minutes.

Slice Japanese eggplant into thin slices and add to the pan with the meatballs to soak up the flavors.

Prepare the green curry sauce by heating oil in a separate pan and adding fresh ginger and garlic, cooking until fragrant.

Add chicken stock and coconut milk to the pan, stirring to combine.

Pound lemongrass to release oils, then add to the sauce.

Add the browned meatballs and eggplant to the green curry sauce, simmering for 5-7 minutes.

Remove lemongrass from the sauce before serving.

Squeeze fresh lime juice into the sauce and stir in fresh Thai basil before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens