Thai Meatballs in a Tomato Coconut Curry Sauce

01Method

1. 1

   In a mixing bowl, combine the ground pork with fish sauce, garlic, ginger, lemongrass puree, cilantro, and peanut oil. Mix thoroughly, then cover and refrigerate for at least 1 hour to allow the flavors to meld.

2. 2

   Form the chilled pork mixture into meatballs roughly 1¼ inches in diameter, yielding approximately 34–36 meatballs.

3. 3

   Warm peanut oil in a large skillet over medium heat. Working in batches, cook the meatballs, occasionally shaking the pan and turning them to achieve even browning on all sides until cooked through, about 14–16 minutes. Transfer to a bowl and set aside.

4. 4

   In a large saucepan, heat the remaining oil over medium heat and sauté the onion until softened and translucent, about 5–6 minutes. Add the tomatoes and bring to a gentle simmer. Stir in the curry paste, then cover and cook over low heat until the sauce begins to reduce, 20–25 minutes. Remove from heat and let cool slightly.

5. 5

   Blend the sauce until smooth using an immersion blender. Stir in the coconut milk and season with salt as needed. Return the meatballs to the sauce and simmer for a further 5 minutes until heated through.

6. 6

   Serve garnished with fresh cilantro if desired.