Easy Thai-style Meatballs with Spicy Coconut Cream Sauce

Hannes Kruger

18 January 2023

Photos by Hannes Kruger

4

Servings

35

Minutes

5
(13)
A very quick and easy dinner. It is also healthy-ish and comforting.

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  • For the meatballs:
  • 500 g pork mince (17 oz.)
  • 15 ml lemongrass, finely chopped (1 Tbsp.)
  • 15 ml grated ginger (1 Tbsp.)
  • 2 garlic cloves, finely crushed
  • 60 ml fresh coriander, finely chopped
  • 15 ml fish sauce (1 Tbsp.)
  • 10 ml soy sauce (2 tsp.)
  • 5 ml salt (½ tsp.)
  • 1 ml ground white pepper (¼ tsp.)
  • 15 ml canola oil, for frying (1 Tbsp.)
  • For the sauce:
  • 1 red chili, deseeded and finely chopped
  • 2 garlic cloves, finely crushed
  • 15 ml grated ginger
  • 3 spring onions, sliced
  • 125 ml fresh coriander (about a handful)
  • 125 ml chicken stock (½ cup)
  • 375 ml coconut cream (1 ½ cup)
  • 15 ml soy sauce (1 Tbsp.)
  • 10 ml fish sauce (2 tsp.)
  • 200 g tenderstem broccoli (7 oz.)
  • 250 g sugar snap peas (9 oz.)
  • Coriander, for garnish
  • Spring onion, finely sliced for garnish
  • Red chili, finely sliced for garnish

None.

  • For the meatballs:
  • 500 g pork mince (17 oz.)
  • 15 ml lemongrass, finely chopped (1 Tbsp.)
  • 15 ml grated ginger (1 Tbsp.)
  • 2 garlic cloves, finely crushed
  • 60 ml fresh coriander, finely chopped
  • 15 ml fish sauce (1 Tbsp.)
  • 10 ml soy sauce (2 tsp.)
  • 5 ml salt (½ tsp.)
  • 1 ml ground white pepper (¼ tsp.)
  • 15 ml canola oil, for frying (1 Tbsp.)
  • For the sauce:
  • 1 red chili, deseeded and finely chopped
  • 2 garlic cloves, finely crushed
  • 15 ml grated ginger
  • 3 spring onions, sliced
  • 125 ml fresh coriander (about a handful)
  • 125 ml chicken stock (½ cup)
  • 375 ml coconut cream (1 ½ cup)
  • 15 ml soy sauce (1 Tbsp.)
  • 10 ml fish sauce (2 tsp.)
  • 200 g tenderstem broccoli (7 oz.)
  • 250 g sugar snap peas (9 oz.)
  • Coriander, for garnish
  • Spring onion, finely sliced for garnish
  • Red chili, finely sliced for garnish

None.

Prep Time

15

Minutes

Cooking Time

20

Minutes

Background & Method

This easy Thai-style Meatballs with Spicy Coconut Cream Sauce recipe is a quick dinner for those who crave Thai-style food but don’t have quick and direct access to typical Thai ingredients like galangal, gapi (a shrimp paste), and Thai basil.

Step 1

Place all the ingredients for the meatballs (except the canola oil) in a mixing bowl and mix well with hands, and shape into 12 meatballs. Set aside.

Step 2

Add the chili, garlic, ginger, spring onions, and coriander (with stalks) to the bowl of a food processor. Add 15 ml water, and blitz into a smooth paste. 

Step 3

Heat the 15 ml canola oil in a heated frying pan over high heat. Fry the meatballs until brown all over. Remove from pan and set aside. Add the green paste and fry until aromatic, about 3 minutes. Add the chicken stock and coconut cream, and bring to a simmer. Season with soy and fish sauces.

Step 4

Return meatballs to pan and add broccoli and peas. Cook for about 5 minutes until greens are tender and meatballs are cooked through. Garnish with coriander leaves, sliced spring onion, and red chili. Serve with cooked jasmine rice. 

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1 thought on “Easy Thai-style Meatballs with Spicy Coconut Cream Sauce”

  1. Gen

    Really loved this and it was really easy to make.
    Tip – read the recipe properly. I mixed the coconut milk with the paste before frying it. None the less it tasted great! Will have to make it again to check if it makes a big difference 😊

    Reply

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