* 1 Egg * 1 lb Ground Pork * 2 tbsp Fish Sauce * 2 tbsp Thai red curry paste * 1 tsp Baking Soda * 1 tsp Brown Sugar * 1 tbsp Cilantro chopped * 1 tsp Lime or Lemon Zest * 1/2 lb Long Beans chopped * 1/4 cup Unsweetened Shredded Coconut * 1/4 cup Cornstarch * Kosher Salt + Pepper * 1/4 cup Vegetable Oil for frying
# Instructions
* In a large bowl, lightly beat the egg. Add the ground pork, fish sauce, curry paste, baking soda, brown sugar and 2 tbsp of cold water and mix to combine. Add the cilantro, lime zest, beans, coconut and cornstarch, mixing until combined. Season with salt and pepper. * Using your hands, shape the mixture into small meatballs, about 2 heaping tablespoons each. Place them on a baking sheet. * Pour oil into a wok or skillet. Heat the oil over medium heat (370 F). * Set a wire rack on a cookie sheet. Working in batches fry the meatballs until they are crisp and golden brown on all sides, turning as needed, about 3 minutes. Drain the meatballs on the wire rack until slightly cooled. * Garnish with cilantro leaves. Serve on their own as an appetizer or with steamed rice as a main course.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/thai-red-curry-pork-meatballs-recipe/).
# Ingredients
* 1 Egg
* 1 lb Ground Pork
* 2 tbsp Fish Sauce
* 2 tbsp Thai red curry paste
* 1 tsp Baking Soda
* 1 tsp Brown Sugar
* 1 tbsp Cilantro chopped
* 1 tsp Lime or Lemon Zest
* 1/2 lb Long Beans chopped
* 1/4 cup Unsweetened Shredded Coconut
* 1/4 cup Cornstarch
* Kosher Salt + Pepper
* 1/4 cup Vegetable Oil for frying
# Instructions
* In a large bowl, lightly beat the egg. Add the ground pork, fish sauce, curry paste, baking soda, brown sugar and 2 tbsp of cold water and mix to combine. Add the cilantro, lime zest, beans, coconut and cornstarch, mixing until combined. Season with salt and pepper.
* Using your hands, shape the mixture into small meatballs, about 2 heaping tablespoons each. Place them on a baking sheet.
* Pour oil into a wok or skillet. Heat the oil over medium heat (370 F).
* Set a wire rack on a cookie sheet. Working in batches fry the meatballs until they are crisp and golden brown on all sides, turning as needed, about 3 minutes. Drain the meatballs on the wire rack until slightly cooled.
* Garnish with cilantro leaves. Serve on their own as an appetizer or with steamed rice as a main course.