Green Curry Meatballs with Coconut Recipe | Ontario Pork

Delicious Pork Recipes

Local, easy pork recipes for every cut.

Green Curry Meatballs with Coconut

Green Curry Meatballs with Coconut
Rate this article:

Serves 4

Prep Time:
15 minutes

Cooking Time:
30 minutes


  • 1 lb (450 g) ground Ontario pork
  • 1/2 cup (125 mL) dry bread crumbs
  • 1/2 cup (125 mL) unsweetened shredded coconut
  • 1 large egg
  • 1 tsp (5 mL) fish sauce or salt
  • 1 Tbsp (15 mL) vegetable oil
  • 1 Tbsp (30 mL) green curry paste (available at Asian grocery stores)**
  • 1 can (14 oz/400 mL) coconut milk (any fat percentage)
  • 1/4 lb (115 g) fresh green beans, cut in bite-sized pieces (about 1 cup/250 mL)
  • 1/2 red bell pepper, seeded and diced
  • 1 small carrot, peeled and diced
  • Cooked jasmine rice, for serving
  • 1/4 cup (60 mL) loosely packed fresh cilantro leaves
  • 1/2 lime, cut in 4 wedges

Cooking Instructions:

  1. Mix the pork, bread crumbs, coconut, egg and fish sauce in a large bowl.
  2. Heat the oil in a large, heavy-bottomed pan over medium-high heat. Stir in the curry paste for 2 to 3 minutes to draw out the flavors. Stir in the coconut milk, bring up to a simmer and then add the green beans, bell pepper and carrot.
  3. Using a small ice-cream scoop or a spoon, portion and shape the pork mixture into meatballs and carefully drop them into the simmering liquid. Simmer in the sauce, uncovered (or the sauce with split), for 25 minutes. To test for doneness, break open a meatball— there should not be any visible pink, it should be firm to the touch on the outside and the internal temperature should be 165°F (74°C).
  4. Serve the meatballs with steamed jasmine rice and sprinkled with fresh cilantro and lime juice.

**You can buy a range of Thai curry pastes for home cooking. Yellow is mildest and gets its color from turmeric; red is in the middle, with red chilies; and green is the hottest, with plenty of green chilies, cilantro and coconut.

If your family is not into spicy hot, try this recipe with yellow curry paste to start.

Excerpted from Living High Off the Hog: Over 100 Recipes and Techniques to Cook Pork Perfectly by Michael Olson. Copyright © 2019 Michael Olson. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.​

Get the Latest Recipes

To get the latest recipes delivered to your inbox, sign up for our monthly newsletter.

Sign up to our newsletter

Sign up to our newsletter

Ontario Pork

About Us

Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

Connect With Us

Learn more about our industry and stay in touch via our news articles and other resources found on one of our audience specific websites, and follow us on our social channels.

Terms Of Use | Privacy Statement | Copyright © 2024 Ontario Pork. All rights reserved.
Login | | Website by WebmontonMedia