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Thai Meatballs in a Tomato Coconut Curry Sauce

These Thai-inspired meatballs are packed with bright and aromatic flavors and simmered in a fragrant tomato coconut curry sauce. While not a true Thai curry, I love experimenting with Thai ingredients and reinventing dishes. Serve over jasmine rice or rice noodles.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Course lunch/dinner
Cuisine south east asian
Servings 6 people
Calories 1727.3 kcal

Equipment

  • 1 Mixing Bowl
  • 1 Large Skillet
  • 1 Large Saucepan
  • 1 Immersion Blender (or standard blender)
  • 1 Spatula (or wooden spoon)

Ingredients
  

Main

  • 1 ½ pounds lean ground pork
  • 2 teaspoons fish sauce
  • 1 ½ teaspoons minced garlic
  • 1 ½ teaspoons minced fresh ginger root
  • ¾ teaspoon lemon grass puree
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoon peanut oil
  • 2 tablespoons peanut oil divided
  • ½ cup minced onion
  • 1 28 ounce can Hunt's® Diced Tomatoes
  • 2 tablespoons red curry paste
  • ¾ cup canned coconut milk
  • Salt to taste
  • 1 tablespoon Fresh chopped cilantro

Instructions
 

  • Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
  • Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
  • Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
  • In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
  • Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
  • Garnish with cilantro if desired.

Notes

For optimal flavor, ensure the meatball mixture is well-chilled before shaping, which also helps prevent sticking. When browning the meatballs, avoid overcrowding the skillet to achieve a deep, even sear and prevent steaming. The sauce benefits greatly from a slow simmer after adding the curry paste, allowing the flavors to meld and deepen. Post-blending, taste the sauce and adjust seasoning; a touch of lime juice or a pinch of brown sugar can balance the tartness of the tomatoes and richness of the coconut milk. For an extra layer of aroma, consider a final garnish of fresh Thai basil alongside the cilantro.