Green Thai curry with meatballs

Ingredients for 4 servings:

• 500 g minced meat, preferably pork mince (or half + half)
• 1 stalk coriander with root, finely chopped
• 1 piece(s) ginger, finely chopped
• 1 small onion(s), finely chopped
• 2 small chili peppers (green Thai chilies), pitted and finely chopped
• 2 cloves garlic
• 1 egg(s)
• ½ tsp shrimp paste
• 4 tbsp fish sauce
• 3 tbsp tapioca flour
• 1 green bell pepper(s), quartered, cut into not too wide strips
• 2 tbsp curry paste, green (or more if desired)
• 1 can coconut milk (unshaken)
• 4 kaffir lime leaves, fresh (Magrood leaves), very finely chopped
• 1 clove(s) garlic, finely chopped
• 3 tsp palm sugar, crushed (or brown cane sugar)
• 1 ½ tbsp fish sauce
• 1 tbsp lime juice
• 1 bunch of herbs (Bai Horopha)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mix all the meatball ingredients, except for the tapioca flour, together thoroughly. Sift the tapioca flour over the meatball mixture and mix everything thoroughly. Cover and chill for 15 minutes. Shape the meatball mixture into small balls (about 20 pieces) and fry in a separate pan with plenty of oil until crispy brown, then keep warm in the oven. Heat the wok without oil. Add about 3-4 tablespoons of the separated coconut cream from the top of the unshaken can and simmer for about 1 minute, stirring constantly. Then stir in the curry paste. Bring the mixture to a simmer until small bubbles form, the edges change color, and it begins to smell. Now add the garlic and magrood leaves, fry briefly while stirring. Then add the remaining coconut milk, bring to a boil briefly, and simmer gently for about 15 minutes, until small globules of fat form on top. Season with fish sauce, sugar, and lime juice. Add the sliced ​​bell pepper to the curry and simmer for a good 5 minutes, until the bell pepper is cooked through but still has a bite. Finally, add the horopha leaves and the warmed meatballs to the finished curry. Serve the curry with fragrant rice. You can, of course, replace the bell pepper with another vegetable to your liking. Just don’t add too many vegetables, because the meatballs will get mixed in and would end up in a mush. The version with red curry paste is also very tasty.