RED THAI CURRY WITH MEATBALLS & NOODLES

PREP TIME: 15 MIN

COOK TIME: 20 MIN

TOTAL TIME 35 MIN

Ingredients

• 2 tbsp Mike's Organic Curry Love Red Thai Curry Paste (use 1 tbsp for milder heat)
• 1 lb ground pork or ground chicken
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 tbsp chopped cilantro
• 1 egg
• 2 tbsp breadcrumbs or panko
• 1 tbsp neutral oil
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 red bell pepper, sliced
• 1 cup green beans or snap peas
• 1 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 1 tsp lime juice
• 8 oz rice noodles
• ½ cup Thai basil leaves
• 2 scallions, sliced
• 1 lime, cut into wedges
• Optional: sliced red chili for garnish

Instructions

1. In a bowl combine the ground meat, garlic, ginger, fish sauce, brown sugar, cilantro, egg, and breadcrumbs. Mix gently until just combined and form into small meatballs about 1 inch in diameter.
2. Heat the oil in a large skillet or pot over medium heat. Add the meatballs and cook for about 5–6 minutes, turning occasionally, until lightly browned. Remove from the pan and set aside.
3. In the same pan add the red curry paste and cook for about 30 seconds, stirring constantly, until fragrant. Pour in the coconut milk and chicken broth and stir well to combine.
4. Add the sliced bell pepper and green beans. Return the meatballs to the pan and let everything simmer gently for about 8–10 minutes until the meatballs are fully cooked. Season with fish sauce, sugar, and lime juice.
5. Meanwhile cook the rice noodles according to package instructions, then drain well.
6. Divide the noodles among bowls and ladle the red curry with meatballs and vegetables over the top. Garnish with Thai basil, scallions, and sliced chili if desired, and serve with lime wedges.