THAI GREEN CURRY MEATBALLS WITH JASMINE RICE

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for meatballs:
1/3 cup panko breadcrumbs
2 tablespoons milk
3 tablespoons minced onion
2 tablespoons minced cilantro
one clove of garlic, minced
one large egg
1 tablespoon sunflower oil
1 teaspoon fish sauce
1 heaped teaspoon Thai green curry paste
1 teaspoon palm sugar
1/4-to-1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon white pepper
a pinch of nutmeg
16 oz minced beef or pork

for curry sauce:
3 tablespoons Thai green curry paste
1 tablespoon palm sugar
19 oz thick coconut milk
1 1/2-to-2 cups mild chicken stock
3 red chiles, stems removed, de-seeded, left whole
20 oz trimmed green beans, cut into 2-inch pieces
*alternatively you can use one eggplant, cut into 1 1/2-inch cubes
2 teaspoons lime juice
1 teaspoon fish sauce
salt and black pepper, if needed
1/2 cup Thai holy basil, thorn into pieces

for steamed rice:
2 1/2 cups jasmine rice
3 3/4 cups water
2 tablespoons sunflower oil
2 teaspoons salt

Prepare meatballs. Combine all ingredients, except minced meat, until a smooth paste is formed. Using your fingertips, mix in meat until just blended – do not overmix or you will end up with dense meatballs. Cover with plastic wrap and refrigerate for about 25 minutes.

Lightly oil or slightly wet your hands and form 32-to-40 not too tight meatballs; place onto a parchment lined sheet pan. Heat a little bit of oil in a fry pan and sear balls until a brown crust is formed all over. Set aside.

Prepare green curry sauce. Combine curry paste, sugar, coconut milk, chicken stock and chiles and bring to a boil. Add seared meatballs and bring to a gentle boil once more. Reduce heat to medium-low and braise for 10 minutes. Gently toss in green beans or eggplant, lime juice and fish sauce. Cover and cook for 12 minutes. Uncover and cook for another 5 minutes or so until meatballs are thoroughly cooked and vegetable done to your liking. Turn off heat. Season with salt and pepper if necessary; toss in basil leaves.

Prepare steamed jasmine rice. Bring water to a boil over medium-high heat. Add salt, oil and rice. Bring contents to a boil once more. Reduce heat to low and cook, covered, 15-to-18 minutes. Turn off heat and let stand 3 minutes. Gently fluff with fork, cover with a kitchen towel and set aside for 10 minutes. Fluff once more just before serving.

Kaeng Khiao Wan

coconut milk, Thai basil, green chillies, lemongrass and more