Pork meatball curry with toasted coconut
This Pork Meatball Curry with Toasted Coconut features tender pork meatballs in a creamy coconut curry sauce, enriched with zucchini, carrots, and peas. It's a hearty dish finished with a sprinkle of toasted coconut for added flavor and texture.
Cook time 20 min
Prep time 20 min
Ingredients:
18 oz ground pork1 carrot
1 large zucchini
2 garlic cloves
1/3 cup bread crumbs
1 tbsp soy sauce
1 tbsp peanut oil
1/3 cup curry paste
2 cups coconut milk
1/3 cup chicken gravy
3 sweet potatos
1 tbsp lime juice
2 tsp brown sugar
1/3 cup peas
This Pork Meatball Curry with Toasted Coconut is a tantalizing fusion of flavors that combines succulent pork meatballs with a rich, creamy curry sauce. Enhanced with vegetables like carrots, zucchini, and peas, and finished with the aromatic touch of toasted coconut, this dish is both hearty and exotic. Perfect for impressing guests or satisfying a family craving for something spectacularly different.
Instructions:
- In a large bowl, combine the ground pork, grated carrot, grated zucchini, minced garlic, bread crumbs, and soy sauce. Mix well until all ingredients are evenly distributed.
- Form the mixture into small meatballs, about 1 inch in diameter. Place the meatballs on a plate and set aside.
- In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until they are tender (about 10-15 minutes). Drain and set aside.
- In a large pan, heat the peanut oil over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides and cooked through (about 8-10 minutes). Remove the meatballs from the pan and set aside.
- In the same pan, add the curry paste and cook for 1-2 minutes until it becomes fragrant.
- Stir in the coconut milk and chicken gravy, mixing well to combine. Bring the mixture to a simmer.
- Add the cooked sweet potatoes, lime juice, and brown sugar to the pan. Stir well to combine and let it simmer for 5 minutes.
- Add the meatballs back into the pan with the curry sauce, stirring gently to coat the meatballs with the sauce.
- Add the peas and let the curry simmer for an additional 5 minutes until everything is heated through and the flavors are well combined.
- Spoon the meatball curry into bowls and garnish with toasted coconut flakes, if using.
- Serve hot with rice or naan bread, if desired.
This Pork Meatball Curry with Toasted Coconut is a deliciously unique dish that balances savory, sweet, and aromatic flavors. The tender pork meatballs, rich curry sauce, and the crunch of toasted coconut make for an unforgettable culinary experience. Follow the provided tips for a fail-proof recipe that will have everyone coming back for seconds.
Pork meatball curry with toasted coconut FAQ:
The meatballs are cooked on the stovetop, not baked. They should be cooked in a pan over medium heat for about 8-10 minutes, turned occasionally, until browned and fully cooked.
Meatballs are done when they are browned on all sides and reach an internal temperature of 160°F (71°C). Alternatively, they should no longer be pink in the center.
Yes, you can substitute ground pork with ground chicken or turkey for a leaner option. Adjust cooking time as needed based on the meat used.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly on the stovetop or microwave before serving.
You can use any curry paste you prefer, such as red, green, or yellow curry paste, depending on your flavor preference. Adjust the quantity for desired spice levels.
Tips:
- Grate the carrot and zucchini finely to ensure they blend seamlessly with the meatballs.
- Chill the meatballs in the refrigerator for at least 30 minutes before cooking. This will help them hold their shape better during cooking.
- Toast the coconut on a low heat until it turns golden brown and releases its oils for maximum flavor.
- Use full-fat coconut milk for a richer and creamier curry sauce.
- Simmer the curry on a low heat to allow all the flavors to meld together perfectly.
- For added flavor, marinate the ground pork with soy sauce and garlic for at least 30 minutes before forming into meatballs.
- Serve the curry over a bed of jasmine rice or with warm naan bread to soak up the delicious sauce.
Nutrition per serving
4 ServingsCalories 880kcal
Protein 40g
Carbohydrates 50g
Fiber 9g
Sugar 16g
Fat 60g
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