East meets West in this unique blending of meatballs and Thai green curry. Don’t skimp on the coconut cream: it is the secret to getting a richly flavored curry.
2 tablespoons coconut or vegetable oil
½ cup coconut cream skimmed from 1 can of coconut milk (see tip)
2 tablespoons Thai green curry paste
1 ½ cups unsweetened coconut milk
1 ½ cups low-sodium beef broth, plus additional as needed
2 lbs Armanino Turkey or Beef Meatballs
½ cup roughly chopped onions
½ cup roughly chopped green bell peppers
1 cup snow peas, strings removed
½ cup canned bamboo shoots, sliced into thin strips
2 tablespoons Asian fish sauce
1 teaspoon light brown sugar
¼ cup Thai basil leaves, sliced
hot cooked jasmine rice, for serving
Combine coconut oil, coconut cream and curry paste in 2-quart saucepan on medium-high heat. Cook and stir 2 minutes or until fragrant and the coconut fat separates (you’ll see shiny droplets of fat on the surface and the mixture will look a little broken).
Add coconut milk, broth and meatballs; stir to combine. Bring to boil. Scatter onions and peppers over meatballs; cover. Simmer on low heat 10 minutes.
Add snow peas, bamboo shoots, fish sauce, sugar, and, if necessary, enough beef stock to keep everything submerged. Stir gently. Return to simmer; cover. Cook 8-10 minutes or until vegetables are tender and meatballs are heated through.
Remove from heat. Season with additional fish sauce if more salt is needed. Stir in basil just before serving over rice.
To prepare coconut cream, do not shake the can of coconut milk. Carefully open can, then spoon the thick cream off the top. The thinner coconut water left behind has less fat while the thicker cream will caramelize slightly and thicken the sauce. Any leftover coconut milk/water can be added to smoothies or other beverages.
For a spicier dish, double the green curry paste.
Although the flavor of Thai basil is different, traditional Italian basil can be substituted.