THAI GREEN CURRY MEATBALLS WITH ZOODLES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large saucepan or wide pot over medium heat. Add curry paste and bloom in the oil, stirring frequently, until very fragrant, about 2 minutes. Stir in coconut milk and bring to a simmer. Add thawed meatballs and continue to simmer, stirring frequently, until meatballs are heated through, another 3 to 5 minutes. Season with salt and pepper to taste.
- Heat the remaining tablespoon oil in another large pan over medium-high heat. Add the zoodles and a pinch of salt and cook, stirring occasionally, until zoodles are warmed through and some of their moisture has evaporated, about 5 minutes.
- Evenly divide the zoodles among 4 bowls. Ladle curry over zoodles and top each with a few meatballs. Top each with sliced Thai bird chiles, basil, cilantro and black and white sesame seeds. Serve with lime wedges.
THAI-STYLE MEATBALLS
If you don't have a food processor, you can bash the paste ingredients in a pestle and mortar instead; it will be a bit chunkier but have all the same flavor. Serve the meatballs as they are or with cooked rice.
Provided by Donal Skehan
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the ground pork with some salt and pepper and shape into 12 to 16 meatballs.
- Put the chile, garlic, green parts of the spring onions, coriander stalks and a splash of water into the bowl of a mini food processor and blitz until you have a smooth paste.
- Heat a little of the oil in a frying pan over a high heat, and fry the meatballs until brown all over. Remove from the pan and set aside, then add the rest of the oil and fry the green paste for 2 to 3 minutes until aromatic. Add the coconut milk and bring to a simmer.
- Return the meatballs to the pan and add the broccolini and sugar snap peas. Season with the soy and fish sauces and cook for 3 to 4 minutes until the vegetables are tender and the meatballs are cooked through. Serve scattered with cilantro leaves and the white parts of the spring onions.
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- In a large bowl, mix the ingredients for the meatballs. Season and, with wet hands, form into about 40 walnut-size balls. Put on a large plate and chill for 15 minutes or until needed.
- Heat 2 tbsp of the oil in a large, deep frying pan, add the meatballs, in 2 batches, and fry for 10 minutes until cooked through and browned. Remove and set aside.
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