Thursday, May 7, 2015

Green Curry Meatballs With Creamy Coconut-Basil Sauce

Every once in a while a recipe comes along that's stellar and special. A culinary idea is formed and then something magical happens. The ingredients surprisingly combine into a delicious dish that's more than you imagined. You're not really sure how it turned out so good. But you're thrilled it did! Oh mercy, these easy, Thai turkey meatballs make me thank the Good Lord for coconut, lime & ginger.

I love making Asian inspired art and food.  The sunny flavors of my husband's favorite Thai green curry are packed into each golden-brown, light, tender and juicy meatball. They're a tad spicy and bursting with bright taste. The coconut-basil dipping sauce is ethereal, cloud-like and creamy. The sauce is divine with the meatballs. But, they're just as good with a few squeezes of lime juice on top. I'm so delighted to share this recipe with you!

To round out this meal I typically cook a package of rice noodles, rinse them in cold water and drain well. I toss them with a bit of soy sauce, sesame or peanut oil, sesame seeds or crushed peanuts, scallions, a red fresno chili, diced cucumber and rice vinegar. I mix in some of the coconut sauce and serve the refreshing noodles with the meatballs. The meatballs are also great with my coconut rice.

Green Curry Meatballs 

With Coconut Basil Sauce Recipe

Makes 12 Meatballs

Some Notes & Tips

Coconut Cream is found online, in the Latin or Asian sections of most markets or at Trader Joe's. It has very little coconut water which means it makes a great, luscious dipping sauce.  

Let's talk Thai curry paste... I've tried several kinds. Maesri is my favorite. It's well rounded and flavorful. Some seem to have heat but no flavor. Maesri comes in small cans for convenience.  

Try not to overcook the meatballs. They cook quickly.   

I use a microplane zester to grate the ginger. 

If you love meatballs, check out my easy, healthy and delicious Greek Turkey Meatballs With Tzatziki Lime Sauce

Ingredients For The Meatballs

  • 1 pound of ground turkey or chicken
  • 3 scallions, diced
  • 1-2 limes
  • 1 inch piece of ginger, peeled and grated
  • A large handful of Thai or regular basil
  • 3 teaspoons of Thai green curry paste. I use Maesri brand. 
  • 1 large egg
  • 1/3 plain bread crumbs
  • Salt to taste
  • Oil for cooking

Ingredients For The Coconut Basil Dipping Sauce

  • 2 cans of coconut cream (see notes for information)
  • 2 generous cups of Thai or regular basil
  • 1-2 limes
  • Salt to taste

Instructions For The Meatballs

Mix all the ingredients in a bowl except for the oil. Form the mixture into balls the size of golf balls. You should have about 12 meatballs. Put some oil in a large skillet and turn the heat on medium to medium-high. Pan fry the meatballs, until all the sides are nicely browned. Once they've started to brown, you can loosely cover the pan with aluminum foil to help cook their centers and prevent splattering grease. Be careful not to overcook. They cook fast. Once the meatballs have browned and are cooked through, squeeze some lime juice over them and serve with the coconut-basil sauce. 

Instructions for the Coconut Basil Sauce

Put the coconut cream and basil into the bowl of a food processor. Squeeze some lime juice and salt to taste. Whiz to puree. Place in the fridge to chill. You can make the sauce right before you make the meatballs or several hours ahead of time or even a day before you plan to serve it. It gets thicker as it chills.

Bon Appetit!

xx ~ Jilly 

An Asian peony watercolor painting I did many moons ago.  

1 comment:

  1. Very informative, keep posting such good articles, it really helps to know about things.