Thai-Style Green Curry with Meatballs

Ingredients

• Meatballs:
• 1 pound ground pork
• ½ cup rolled oats
• 1 small carrot, cut into 1-inch chunks
• 2 tablespoons water
• 2 teaspoons fish sauce
• 3 cloves garlic, minced
• 2 teaspoons lemongrass paste
• 1 teaspoon minced fresh ginger root
• ½ teaspoon salt
• ½ teaspoon crushed red pepper flakes (Optional)
• 1 egg, lightly beaten
• 1 tablespoon coconut oil
• Sauce:
• 1 (14 ounce) can unsweetened coconut milk
• 2 tablespoons green curry paste
• 1 tablespoon brown sugar
• salt to taste
• 1 tablespoon lime juice
• ¼ cup cilantro, minced

Step 1

Put the pork in a medium bowl. Next, pulse the oats in a mini food processor or blender until they’re coarsely ground—this should take about 5 to 10 seconds. Sprinkle the ground oats over the pork. Rinse out the processor, then add the carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes to it. Blend everything until there aren’t any big chunks left, about 10 to 15 seconds, and pour this mixture over the pork.

Step 2

Crack an egg into the bowl and mix everything together until well combined. Then, shape the mixture into roughly 24 meatballs, each about 1 ½ inches across.

Step 3

Heat some coconut oil in a large skillet over medium heat. Brown the meatballs on all sides, which should take around 2 to 3 minutes per side. Once they’re lightly browned, transfer them to a bowl.

Step 4

In the same skillet, whisk together the coconut milk, curry paste, brown sugar, and fish sauce. Bring it to a gentle simmer, then add the meatballs back in. Let everything simmer until the meatballs are cooked through and no longer pink inside, about 8 to 10 minutes. Taste and add salt as needed, then stir in the lime juice. Take the skillet off the heat and sprinkle fresh cilantro over the meatballs just before serving.