Green Curry Meatballs Thai-Style

Step 1

Place 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—then sprinkle them over the pork. Give the processor a quick rinse.

Step 2

In the same processor, combine the carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes. Blend everything until there are no big chunks left, about 10 to 15 seconds, then pour this mixture over the pork.

Step 3

Add the egg to the bowl and mix everything together until well combined. Shape the mixture into about 24 meatballs, each roughly 1 ½ inches across.

Step 4

Heat the coconut oil in a large skillet over medium heat. Brown the meatballs on all sides, about 2 to 3 minutes per side, then transfer them to a bowl—they don’t need to be fully cooked yet.

Step 5

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 them cook until they’re no longer pink inside, around 8 to 10 minutes. Taste and season with salt, then stir in the lime juice.

Step 6

Take the skillet off the heat and sprinkle the meatballs with fresh cilantro just before serving.

Serving Ideas

Serve with steamed jasmine rice or rice noodles to soak up the delicious sauce. A simple side of stir-fried vegetables or a crisp cucumber salad adds a refreshing contrast to the rich curry.

Leftover Storage Guide

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the coconut milk from separating. This dish also freezes well—thaw overnight in the fridge before reheating.