Thai Green Pork Meatball Curry With Fluffy Jasmine Rice and Crispy Fried Shallots

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and cut the carrot into rounds. Cut broccoli into florets. Peel garlic and ginger. Grate garlic and ginger with a micro plane or finely chop. Pick 1/2 the coriander leaves and chop.

In a bowl, combine the pork mince, 1/2 the garlic, 1/2 the ginger, the chopped coriander, and 1/2 the Thai green curry paste. Mix well, then roll into 18 small balls.

Heat a pan over medium heat with a little oil. Add the meatballs and fry for 6–7 minutes, turning occasionally until browned on all sides. Remove from the pan and set aside.

In the same pan, heat the remaining curry paste, ginger, garlic, and carrot. Fry for 1–2 minutes, then add the kaffir lime leaf and coconut milk, and simmer for 2–3 minutes. Add the broccoli, fish sauce mix, and meatballs back to the pan, and cook on low for 3–4 minutes until heated through.

Divide the rice between bowls and top with the meatballs, vegetables and curry sauce. Garnish with the fried shallots and remaining coriander. Enjoy!

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and cut the carrot into rounds. Cut broccoli into florets. Peel garlic and ginger. Grate garlic and ginger with a micro plane or finely chop. Pick 1/2 the coriander leaves and chop.

In a bowl, combine the pork mince, 1/2 the garlic, 1/2 the ginger, the chopped coriander, and 1/2 the Thai green curry paste. Mix well, then roll into 24 small balls.

Heat a pan over medium heat with a little oil. Add the meatballs and fry for 6–7 minutes, turning occasionally until browned on all sides. Remove from the pan and set aside.

In the same pan, heat the remaining curry paste, ginger, garlic, and carrot. Fry for 1–2 minutes, then add the kaffir lime leaf and coconut milk, and simmer for 2–3 minutes. Add the broccoli, fish sauce mix, and meatballs back to the pan, and cook on low for 3–4 minutes until heated through.

Divide the rice between bowls and top with the meatballs, vegetables and curry sauce. Garnish with the fried shallots and remaining coriander. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and cut the carrot into rounds. Cut broccoli into florets. Peel garlic and ginger. Grate garlic and ginger with a micro plane or finely chop. Pick 1/2 the coriander leaves and chop.

In a bowl, combine the pork mince, 1/2 the garlic, 1/2 the ginger, the chopped coriander, and 1/2 the Thai green curry paste. Mix well, then roll into 12 small balls.

Heat a pan over medium heat with a little oil. Add the meatballs and fry for 6–7 minutes, turning occasionally until browned on all sides. Remove from the pan and set aside.

In the same pan, heat the remaining curry paste, ginger, garlic, and carrot. Fry for 1–2 minutes, then add the kaffir lime leaf and coconut milk, and simmer for 2–3 minutes. Add the broccoli, fish sauce mix, and meatballs back to the pan, and cook on low for 3–4 minutes until heated through.

Divide the rice between bowls and top with the meatballs, vegetables and curry sauce. Garnish with the fried shallots and remaining coriander. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and cut the carrot into rounds. Cut broccoli into florets. Peel garlic and ginger. Grate garlic and ginger with a micro plane or finely chop. Pick 1/2 the coriander leaves and chop.

In a bowl, combine the pork mince, 1/2 the garlic, 1/2 the ginger, the chopped coriander, and 1/2 the Thai green curry paste. Mix well, then roll into 12 small balls.

Heat a pan over medium heat with a little oil. Add the meatballs and fry for 6–7 minutes, turning occasionally until browned on all sides. Remove from the pan and set aside.

In the same pan, heat the remaining curry paste, ginger, garlic, and carrot. Fry for 1–2 minutes, then add the kaffir lime leaf and coconut milk, and simmer for 2–3 minutes. Add the broccoli, fish sauce mix, and meatballs back to the pan, and cook on low for 3–4 minutes until heated through.

Divide the rice between bowls and top with the meatballs, vegetables and curry sauce. Garnish with the fried shallots and remaining coriander. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and cut the carrot into rounds. Cut broccoli into florets. Peel garlic and ginger. Grate garlic and ginger with a micro plane or finely chop. Pick 1/2 the coriander leaves and chop.

In a bowl, combine the pork mince, 1/2 the garlic, 1/2 the ginger, the chopped coriander, and 1/2 the Thai green curry paste. Mix well, then roll into 12 small balls.

Heat a pan over medium heat with a little oil. Add the meatballs and fry for 6–7 minutes, turning occasionally until browned on all sides. Remove from the pan and set aside.

In the same pan, heat the remaining curry paste, ginger, garlic, and carrot. Fry for 1–2 minutes, then add the kaffir lime leaf and coconut milk, and simmer for 2–3 minutes. Add the broccoli, fish sauce mix, and meatballs back to the pan, and cook on low for 3–4 minutes until heated through.

Divide the rice between bowls and top with the meatballs, vegetables and curry sauce. Garnish with the fried shallots and remaining coriander. Enjoy!

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and cut the carrot into rounds. Cut broccoli into florets. Peel garlic and ginger. Grate garlic and ginger with a micro plane or finely chop. Pick 1/2 the coriander leaves and chop.

In a bowl, combine the pork mince, 1/2 the garlic, 1/2 the ginger, the chopped coriander, and 1/2 the Thai green curry paste. Mix well, then roll into 12 small balls.

Heat a pan over medium heat with a little oil. Add the meatballs and fry for 6–7 minutes, turning occasionally until browned on all sides. Remove from the pan and set aside.

In the same pan, heat the remaining curry paste, ginger, garlic, and carrot. Fry for 1–2 minutes, then add the kaffir lime leaf and coconut milk, and simmer for 2–3 minutes. Add the broccoli, fish sauce mix, and meatballs back to the pan, and cook on low for 3–4 minutes until heated through.

Divide the rice between bowls and top with the meatballs, vegetables and curry sauce. Garnish with the fried shallots and remaining coriander. Enjoy!