ANDY WRECKER GREEN CURRY MEATBALLS – Lady and Pups – an angry...

ANDY WRECKER GREEN CURRY MEATBALLS – Lady and Pups – an angry...

Let’s all be honest here. Yes. Including those of us who say we love to cook, and would ferociously defend the legitimacy of home-making Turkish kofta platter, Taiwanese gua bao, or even Italian duck prosciutto, once in a blue moon at least, let’s not kid ourselves... #coconut #curry #eggplant

Ingredients

  • Meatball: 350 grams/12.3 oz of ground pork 2 tbsp of finely minced cilantro 1 tbsp of grated ginger 1 tbsp of lemon juice 2 tsp of cornstarch 2 tsp of fish sauce 1/2 tsp of ground coriander 1/2 tsp of ground white pepper
  • 350 grams/12.3 oz of ground pork
  • 2 tbsp of finely minced cilantro
  • 1 tbsp of grated ginger
  • 1 tbsp of lemon juice
  • 2 tsp of cornstarch
  • 2 tsp of fish sauce
  • 1/2 tsp of ground coriander
  • 1/2 tsp of ground white pepper
  • To cook the curry: 1 small Asian eggplant 1/2 cup of coconut cream  1/2 cup of Thai green curry paste (or less if using commercial brands) 6 ~ 7 kaffir lime leaves, torn slightly by hand 2 Thai red chilis, stems removed 3/4 cup of coconut milk 1 cup of water 1~2 tsp of grated palm sugar, or dark brown sugar More fish sauce to adjust seasoning 1 handful of Thai basil
  • 1 small Asian eggplant
  • 1/2 cup of coconut cream
  • 1/2 cup of Thai green curry paste (or less if using commercial brands)
  • 6 ~ 7 kaffir lime leaves, torn slightly by hand
  • 2 Thai red chilis, stems removed
  • 3/4 cup of coconut milk
  • 1 cup of water
  • 1~2 tsp of grated palm sugar, or dark brown sugar
  • More fish sauce to adjust seasoning
  • 1 handful of Thai basil
Read the whole recipe on Lady and Pups