Craving a flavor explosion that's also surprisingly simple?
These Thai meatballs deliver a savory, spicy kick that will transform your weeknight dinners.
Get ready to discover the secret to adaptable deliciousness – you'll want the full recipe!
Ingredients
Let's gather our ingredients for this flavorful journey! Yep, we're diving into making our Thai Red Curry Paste! First, grab 16 dried chilis, and chop those bad boys into half-inch pieces, shaking out the seeds – unless you're feeling extra fiery!
Then, slice up 2 tablespoons of lemongrass, and don't forget to peel off that reedy outer skin. I'm not kidding; it's as important as remembering your keys! Grate 1 tablespoon of galangal, like ginger's citrusy, tougher cousin. Round it out with 4 peeled garlic cloves.
Next, we'll need that oh-so-pungent tablespoon of shrimp paste in oil. And don't forget, half-teaspoons of ground coriander-cumin. Finally, 1 tablespoon of chopped cilantro stems with roots – and two chopped red shallots, and one teaspoon of lime zest, with a quarter cup of chilli soaking water. Many Thai dishes such as the Thai Basil Chicken Stir-fry rely on fresh ingredients for the best flavor.
Instructions
With our ingredients prepped, I'll show you how to bring this paste to life! First, taste those dried chillies – are they spicy enough?! The vibrant flavors of fish sauce and cilantro will complement the heat nicely in the final dish.
Place the cut chillies in a bowl – watch out, don't spill! – and add about 3 cups of boiled water. Let 'em soak for around 30 minutes; we're trying to wake them up!
Now, ditch the chillies, but save that chilli water – important stuff! Toss the chillies into your blender.
After that, in goes *everything* else – lemongrass, galangal, garlic, the works! Add ¼ cup of the chilli water too.
Blitz it 'til it's smooth. Seriously smooth – rub it between your fingers to check, and add water – little by little! – if it seems chunky. This might take a minute or two.
Finally, scrape the paste into a bowl or airtight container. You can store it in the fridge for like, three days, or freeze it for later.
Serving Suggestions
Now that you've got this amazing Thai Red Curry Paste, I'm excited to say you can use it in so many ways – like, seriously, get ready to have some fun in the kitchen! For starters, try it with rice noodles; those slurp-worthy strands are a classic pairing.
Don't limit yourself—think beyond noodles! You could spoon it over fluffy quinoa for delicious, protein-packed bowl. Or, if you're feeling adventurous, create meatball subs with toasted rolls.
Get your veggies ready! We can whip up an awesome dipping sauce simply by stirring a tablespoon of the curry paste into some coconut milk.
Don't be afraid to experiment! I promise, you haven't really lived life to the fullest until you have Thai Meatballs on pizza. I'm not joking by the way!
Tips
I've got some killer tips that will help you master these Thai Meatballs! First, don't be shy with the Thai red curry paste—it is key to authentic flavor! To make the best flavor paste, make sure you cut your large ingredient pieces into smaller pieces.
Taste the chillies first; if they're too spicy, dial back the amount. You can always add more, but you cannot subtract the heat!
Grate the galangal, trust me on this! You do not want grainy curry, or do you? If you cannot find it, ginger and lime zest will do the trick.
Don't skimp on shrimp paste—this stuff is gold. You want it in oil, because oil makes everything better—it's science!
Use coriander stems if you cannot get roots, this is fine. Use stems for fresh yummy flavor!
Short Recipe Version
Thai Meatballs Recipe
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
Ingredients:
- 1 lb ground pork
- 1/4 cup breadcrumbs
- 1/4 cup chopped cilantro
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 egg
- 1 tablespoon vegetable oil
Instructions:
- Combine ground pork, breadcrumbs, cilantro, red curry paste, fish sauce, and egg in a bowl.
- Mix until just combined.
- Roll mixture into 1-inch meatballs.
- Heat vegetable oil in a large skillet over medium heat.
- Add meatballs and cook for 15-20 minutes, or until browned and cooked through.
Nutrition Information (per serving, estimated):
- Calories: 350
- Protein: 30g
- Fat: 20g
- Carbohydrates: 10g