It's easy to transform our Thai Curry blend into a delicious homemade green curry paste using fresh cilantro and basil. You can play around with adding other ingredients, such as fresh lemongrass or chiles.
The resulting paste is a great condiment to keep in the fridge for whipping up a quick dinner. Fry it up and add coconut milk plus your favorite meat or veggie. Adding a touch of sugar to the curry balances the flavor and gets it closer to the traditional version, but it isn't necessary.
I love this recipe because it's perfect for making little Thai Curry bowls with rice and toppings, such as toasted coconut or nuts.
3 green chiles, deseeded and minced (I used jalapenos)
¼ cup chopped cilantro (leaves and stems)
¼ cup chopped basil
Meatballs:
1 lb ground pork
2 heaping tablespoons green curry paste
½ cup panko bread crumbs
1 egg
2 green onions, white and light green parts minced
1 teaspoon Pacific flake or kosher salt
freshly ground black pepper, to taste
Curry
2 teaspoons olive oil
1 white onion, diced
1 tablespoon finely chopped or grated fresh ginger
2 cloves garlic, finely chopped
salt to taste
3 carrots, peeled and sliced to ¼” rounds
2 heaping tablespoons of green curry paste
1 can coconut milk
½ cup water
1-2 teaspoons coconut or brown sugar
1-2 teaspoons rice vinegar
Extra basil and cilantro for garnish
Directions
Make the paste: Combine ingredients and blend in a blender until smooth. You'll get about a cup of runny paste.
Make the meatballs: Preheat broiler and set oven rack to upper position. Line a rimmed baking sheet with foil and spray with oil. In a large bowl, combine 2 tablespoons paste with ground pork, panko, egg, green onion and salt and pepper. Using your hands, roll into golf-sized balls. Broil until brown on top, rotating the baking sheet once if necessary, about 5-7 minutes total. Set aside meatballs.
While the meatballs are browning, warm a large skillet over medium heat. Add the olive oil. Cook onion, ginger, garlic and salt for about 5 minutes, stirring frequently. Add carrots and curry paste and cook, stirring, 2 minutes more.
Pour coconut milk, water and sugar into the skillet. Bring to a boil. Add meatballs, reduce heat to maintain a gentle simmer and cook until meatballs are cooked through, about 15-20 minutes.
Remove from heat and add rice vinegar. Add salt to taste.
Thai Curry Meatballs
COMMENTS
Tiara on
I made it with ground turkey instead of pork; it was DIVINE. I’m definitely adding this recipe to my toolbox!
Michele French on
This is wicked good – I’ll probably never buy commercial green curry paste again. Since I like green stuff in almost everything, I threw in bok choy & fava beans. Spinach or asparagus would be good, too. M
Jennifer on
This recipe is so delicious! It’s also quite easy to make.
Thank you, Oaktown for another great suggestion for your spices!
Jennife
Rhonda on
I have always loved curries, and lately I’ve been experimenting with them at home. I was introduced to your site by a fellow food-lover! I look forward to using some of your unique spices, as I continue to experiment in my kitchen!
I made it with ground turkey instead of pork; it was DIVINE. I’m definitely adding this recipe to my toolbox!