Pork Meatballs with a Thai Curry Sauce
Tender pork meatballs, spiced with ginger, chilli and garam masala, simmered in a fragrant Thai curry sauce made creamy with coconut. It is a dish that bridges two kitchens beautifully, and it comes together in about the time it takes to cook a pan of rice. Comforting enough for a weeknight, and good enough for guests.
From Recipes to Bank — the original ring binder where this site began, circa 2008.
Why this works
- Grated onion and breadcrumbs in the meatballs. They hold moisture, so the meatballs stay tender rather than turning dense as they cook.
- Browning before the sauce. A good sear builds flavour and helps the meatballs keep their shape through the simmer.
- Coconut milk and Thai paste. A quick sauce that tastes slow-cooked: sweet, sharp and gently spiced, balanced at the end with a squeeze of lemon and a little sugar.
Ingredient notes and swaps
- Pork. Good minced pork with a little fat keeps the meatballs juicy. Chicken or turkey mince works but is leaner.
- Thai curry paste. Red gives warmth and colour, green is fresher and sharper. Use whichever you prefer.
- Coconut milk. Full-fat makes the richest sauce; light works but is thinner.
- Cashews. There for crunch and a touch of sweetness. Peanuts make a fine swap.
Pork Meatballs with a Thai Curry Sauce
FavouriteIngredients
Method
- Preheat the oven to 200C
- Place all of the meatball ingredients in a bowl, except the Oil, and mix well together
- With wet hands, shape the mixture into small balls and place in a large roasting tin
- Drizzle over the Oil and roll each meatball to cover completely
- Place the tin in the oven and bake for 15-20 minutes, until the meatballs are golden brown
- Heat a large frying pan over a medium heat
- Place the Curry paste and Ginger in the pan and cook for 1 minute
- Add the Tomatoes and cook for a further 3 minutes, stirring
- Add the Coconut Milk and Chicken Stock and bring to the boil
- Reduce the heat and simmer gently for 5 minutes
- Add the meatballs to the sauce, stir carefully to coat and simmer for 20 minutes
- Gently stir in the Lemon Juice and Sugar
- Serve the meatballs in the curry sauce over the rice, garnished with Cashew Nuts and Coriander
Nutrition
Notes
Wetting your hands before shaping the meatballs prevents the mixture from sticking and helps create a smoother, more uniform shape. This ensures even cooking and a better presentation.
Tried this recipe?
Let us know how it was!Tips for success
- Wet your hands when rolling the meatballs so the mixture does not stick.
- Brown them all over but do not cook them through, as they finish in the sauce.
- Simmer gently once the coconut milk is in, since a hard boil can split it.
- Finish with fresh coriander and cashews just before serving for texture.
Make ahead, storage and reheating
- The meatballs and sauce keep in the fridge for up to three days and reheat well.
- Reheat gently so the sauce does not split, adding a splash of stock if it thickens.
- It freezes for up to two months. Cook the rice fresh to serve.
What to serve it with
- Steamed basmati or jasmine rice to soak up the sauce.
- A crisp cucumber salad or some steamed pak choi alongside.
- Extra lime wedges and coriander at the table.
FAQ
Can I make the meatballs ahead? Yes. Roll and chill them a day ahead, or freeze them raw and defrost before cooking.
Red or green Thai paste? Either works well. Red is warmer and sweeter, green is fresher and sharper.
Why did my sauce split? Usually too fierce a heat. Keep the coconut milk at a gentle simmer.
Can I freeze it? Yes, for up to two months. Cook the rice fresh when you serve.
Try these next
More spiced favourites to cook next, and you can read up on the flavours in our guide to using spices or travel through the Thailand Kitchen Atlas.
This is a taste of Thai cooking. Explore the whole cuisine — its story, key ingredients and more of our recipes — in the Kitchen Atlas.
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