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Monday, October 5, 2015

Thai Green Curry Meatballs

Inspiration:  New twist on an old family meatball recipe

Thai Green Curry Meatballs:  Makes 4 servings

Meatballs:(makes about 22 meatballs - this makes more than you need so you can save the leftovers for a number of different recipes using different sauces or double the Thai Green Curry Sauce used here)
  • 1lb (600g) of ground beef (I use the organic ground beef from Costo)
  • 1 small onion, very finely diced
  • 1/2t salt
  • 1/2t pepper
  • 1 egg
  • 1/2t dried thyme
  • 2T breadcrumbs
Thai Green Curry Sauce
  • 1T of green curry paste  - more if you prefer it spicy (you will find these small jars in the Asian section of your super market - yellow curry paste is not as spicy)
  • 1 can (400ml) of coconut milk
  • 1T (15ml) of soy sauce
  • 2T (30 ml) of fish sauce
  • 1T (15ml) of honey or sugar
  • 1/2 (120ml) cup of water
  • 1/2 cube of vegetable or chicken stock
  • 1 kaffir lime leaf, torn in half (optional)
  • 2 large handfuls of green and yellow beans, ends trimmed and cut in half diagonally
  • 1/2 red pepper, finely diced (garnish)
  • 1/4 cup of roasted peanuts, very finely chopped (garnish)
  • fresh basil (garnish)
  • 1T of cornstarch : 2 T water- to thicken the sauce

How to make it:

Start by preheating your oven to 350°F (180°C).  Place all the meatball ingredients in a large bowl and combine together using your hands.  

Form evenly sized meatballs and place them on an aluminum paper lined baking sheet (this makes cleanup very easy).

Bake in the centre of your oven for 20 - 25 minutes (test one to see if it is cooked through).  Place on a paper towel to drain excess fat and reserve.

For the green curry sauce:
Put the green curry paste (1T) in a high sided pan or pot over medium heat.  Whisk it for about 1 minute to release the flavours and pour in the coconut milk (1 can - 400ml).  Whisk to blend together and add the soy sauce (1T - 15ml), fish sauce (2T - 30ml), sugar/honey (1T), water (1/2 cup - 120ml) and 1/2 cube of vegetable or chicken stock.  

Add the torn kaffir lime leaf if you have it.  Bring to a gentle boil and allow to simmer for 2 minutes.  

Add the green beans (2 large handfuls) and continue to cook the sauce (gentle boil)  until the beans are cooked, but retain a little crunch (about 8 -10 minutes). 

To thicken the sauce, place 1T of cornstarch in a bowl and add 2T of cold water - blend together.  Add to the sauce - keeping it on a gentle boil - until the sauce thickens (about 1 minute). 

Remove the kaffir lime leaf if you are using and add about 16 of the meatballs and the diced red pepper to heat through. (you can save any remaining meatballs in the freezer for another use).  Serve, topped with fresh basil, chopped peanuts, fresh lime wedges and a side dish of rice.

I hope you enjoy!

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