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Thai Curry Meatballs with Jasmine Rice

Thai Curry Meatballs
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thai-flavored beef meatballs over jasmine rice with coconut curry sauce & cilantro

2-4 servings (approximately 12 meatballs)

Ingredients

Scale
  • 1 cup jasmine rice
  • 2 cups water
  • kosher salt
  • vegetable oil
  • 2 shallots, thinly sliced
  • 1 red fresno chile, stemmed + minced
  • 2 garlic cloves, minced
  • 1 tbsp minced fresh ginger
  • 2 tbsp red curry paste
  • 1 (13.5 fl oz) can coconut milk
  • 2 oz fresh bread, cubed
  • 1 lb ground beef
  • 1 tbsp + 1 tsp fish sauce
  • 2 limes, halved
  • garnish: fresh cilantro, sliced scallions, and lime wedges

Instructions

  1. Preheat the oven to 375°F. Combine the rice, water, and a pinch of salt in a small pot. Bring to a boil. Turn the heat to low and cover the pot. Cook for 40 minutes (or according to your package’s instructions).
  2. Meanwhile, heat a medium saucepan over medium heat. Add a touch of oil. Add the shallots, red fresno chile, garlic, and ginger. Saute for a few minutes until caramelized and tender, stirring often. Transfer half of the mixture to a large mixing bowl and set aside.
  3. Add a little more oil, along with the red curry paste, to the saucepan. Stir well and allow the paste to cook for a minute or so. Whisk in the coconut milk. Bring the sauce to a bubble, lower the heat to medium-low, and simmer for about 15 minutes.
  4. Meanwhile, add the bread to a food processor. Pulse until crumbs form. Add the breadcrumbs, ground beef, and 1 tablespoon of fish sauce to the shallot mixture in the mixing bowl. Mix really well to incorporate. Form the mixture into 2-oz balls.
  5. Heat a 12” cast-iron skillet over medium heat. Add enough oil to coat the bottom. Once hot, work in batches to sear the meatballs until browned on both sides, about 2 minutes per side. Transfer the skillet to the oven for 6 minutes, or until the meatballs are cooked through.
  6. When the rice is done, fluff it with a fork and stir in the juice of 1 lime. Transfer it to a serving bowl. Place the meatballs on top. Stir in the remaining fish sauce and juice of 1 lime to the curry sauce and pour over the rice + meatballs. Garnish with fresh cilantro leaves, scallions, and more lime wedges.

Notes

You could substitute ground pork or chicken into this recipe in place of the ground beef if you’d like!

Find it online: https://www.theoriginaldish.com/2020/07/10/thai-curry-meatballs-with-jasmine-rice/