Ingredients

The following ingredients have 4 Servings
  • 1 lb ground lamb
  • ¼ cup panko breadcrumbs
  • 2 cloves fresh garlic (crushed)
  • 2 tbsp red onion (minced)
  • 1 tsp fresh ginger (grated)
  • 2 tbsp fresh cilantro (finely chopped)
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 1 tsp Thai chili paste
  • 1 tsp fish sauce
  • 14 oz unsweetened coconut milk
  • 1 ½ tbsp Thai green curry paste
  • 1 cup chicken broth
  • 1 tbsp fresh ginger (peeled & grated)
  • 2 cloves fresh garlic (crushed)
  • 3 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp fresh lime juice
  • ¼ cup fresh cilantro (chopped)
  • 2 tbsp fresh basil (chopped)
  • cooked rice or rice noodles

Instruction

  • In a large bowl, combine the ground lamb, breadcrumbs, garlic, onion, ginger, cilantro, sesame oil, brown sugar, chili paste and fish sauce.
  • Form into 8-10 golf-ball-sized meatballs and set aside.
  • In a medium saucepan over medium-high heat, whisk ¼ cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, chicken broth, ginger, garlic, fish sauce and brown sugar, and bring to a simmer.
  • Reduce the heat to low and allow the sauce to simmer for 15 minutes.
  • Stir in the lime juice, cilantro and basil.
  • In a separate large skillet over medium heat, add the meatballs and brown on all sides.
  • Drain any grease, then pour the curry sauce over the meatballs and simmer for 10 minutes.
  • Serve over cooked rice or rice noodles.