Shrimp and Pork Meatball Curry

barbara lentz


This is so yummy hard to stop eating.

☆☆☆☆☆ 0 votes
4 to 6
15 Min
20 Min
Stove Top


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1 lb
uncooked shrimp deveined and shelled
1 lb
ground pork
green onions chopped
inch knob of ginger peeled
1 small
jalapeno seeded and chopped
2 c
3 Tbsp
fish sauce
1/4 c
fresh cilantro
zest of 1 lime
3 Tbsp


1 Tbsp
2 medium
shallots minced
1 medium
carrot shredded
3 clove
garlic minced
1 small
jalapeno seeded and diced
1/4 c
dry sherry wine
1 Tbsp
curry powder or curry paste
2 tsp
ground coriander
1 c
chicken stock
1 can(s)
coconut cream
1/4 c
2 Tbsp
soy sauce
juice from 1 lime
1/4 c
fresh cilantro chopped
rice noodles cooked for serving if desired

How to Make Shrimp and Pork Meatball Curry


  • 1Place all the ingredients for the meatballs except oil in a food processor and pulse until all the ingredients are well incorporated. shape into golf ball size balls. Add the oil to a large skillet work in batches and cook all the meatballs until browned on all sides and cooked through about 5 minutes. Remove with a slotted spoon and place on paper towel to drain.
  • 2After meatballs have all been cooked. Add another tbsp of oil to skillet. Place the onions, carrots, jalapeno and garlic in the pan and saute 2 minutes. Deglaze with the wine and let most evaporate. Add the curry powder or paste and coriander cook 1 minute. Stir in the chicken broth and coconut cream. Cook 2 minutes add the sugar and soy sauce. Bring to a boil and reduce to a simmer and simmer 10 minutes. Add the lime juice and meatballs to skillet. Cook to warm the meatballs a couple of minutes. Add the cilantro.
  • 3Serve in a bowl or over cooked rice noodles.

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About Shrimp and Pork Meatball Curry

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Thai

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