Yellow curry meatballs and kale
Discover a delicious and hearty recipe for Yellow Curry Meatballs with Kale, blending juicy ground pork, aromatic curry paste, creamy coconut milk, and nutrient-rich kale. Perfect for a satisfying dinner, this dish offers a fusion of flavors with ginger, garlic, and basil, all simmered in a savory chicken broth. Easy to prepare with simple ingredients, this is your go-to meal for a taste of Thai-inspired comfort food.
- 28 Mar 2025
- Cook time 45 min
- Prep time 20 min
- 8 Servings
- 13 Ingredients
Yellow curry meatballs with kale is a delectable fusion dish that combines the rich, aromatic flavors of Thai curry with wholesome ingredients. This recipe uses savory ground pork, nutrient-dense kale, and a blend of spices and coconut milk to create a comforting and flavorful meal. Whether you're cooking for family, friends, or just yourself, this dish is sure to impress.
Ingredients:
Instructions:
- Finely chop the onion.
- Mince the garlic.
- Peel and thinly slice the ginger root.
- Rinse and chop the kale.
- In a large mixing bowl, combine the ground pork with a dash of salt, black pepper, and dried basil. Mix well with your hands until evenly combined.
- Roll the pork mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 20-25 meatballs depending on the size.
- In a large deep skillet or a pot, melt the butter over medium heat.
- Once the butter is melted and hot, add the meatballs in a single layer. Cook for 5-7 minutes, turning occasionally, until they are browned on all sides. Remove the meatballs from the skillet and set them aside.
- In the same skillet, add the chopped onion and sauté until they become translucent, about 3-4 minutes.
- Add the minced garlic and ginger slices, and sauté for another minute until fragrant.
- Stir in the yellow curry paste and cook for another 1-2 minutes, ensuring it’s well combined with the onions and garlic.
- Pour in the chicken stock, stirring to combine with the curry mixture.
- Add the coconut milk and fish sauce, stirring until the curry sauce is smooth and well mixed.
- Carefully return the browned meatballs to the skillet, ensuring they are submerged in the sauce.
- Simmer over medium-low heat for about 15-20 minutes, or until the meatballs are cooked through.
- Stir in the chopped kale and let it simmer for an additional 5-7 minutes, or until the kale is wilted and tender.
- Once everything is cooked through, give the curry a final stir. Taste and adjust the seasoning if necessary.
- Serve the yellow curry meatballs hot over rice, noodles, or with a side of bread to soak up the delicious sauce.
Tips:
- Use fresh ingredients for the best flavor. Fresh onion, garlic, and ginger root will elevate the taste of the dish.
- Adjust the seasoning to your taste. Feel free to add more curry paste for extra heat or more coconut milk for a creamier texture.
- Brown the meatballs properly. This helps to lock in the juices and gives the meatballs a nice color and texture.
- Don't overcook the kale. Add it towards the end of the cooking process to retain its color and nutritional value.
- Serve immediately. This dish is best enjoyed fresh, so try to serve it as soon as it's done to enjoy the fullest flavors.
Yellow curry meatballs with kale is a satisfying and flavorful dish that's relatively simple to prepare. The combination of tender meatballs and vibrant kale in a creamy, aromatic curry sauce makes for a truly delightful meal. Serve it with rice or noodles for a complete, nourishing dinner. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 480kcal | 24% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 2.45g | 6% |
| Sugar 3.42g | 3% |
| Fat | |
| Fat 33g | 41% |
| Saturated 16g | 55% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 110mg | 20% |
| Vitamin B1 0.88mg | 73% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 6mg | 40% |
| Vitamin B6 0.59mg | 35% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 36mg | 39% |
| Vitamin E 0.54mg | 4% |
| Vitamin K 130ug | 112% |
| Minerals | |
| Calcium, Ca 120mg | 10% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 2.72mg | 25% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 330mg | 26% |
| Potassium, K 720mg | 21% |
| Selenium, Se 44ug | 80% |
| Sodium, Na 410mg | 27% |
| Zinc, Zn 4.12mg | 37% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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