Ingredients

The following ingredients have 6 Servings
  • 2 pounds 85% lean ground beef
  • 1/2 cup shallots or red onion (finely minced )
  • 3 garlic cloves (finely minced)
  • 2 tablespoons Thai curry paste (red or green, to your liking)
  • 1 1/2 tablespoons fish sauce
  • 1 large egg
  • 1/2 teaspoon freshly ground black pepper
  • 8.8 oz thin rice noodles
  • Chopped cilantro (for serving)
  • Chopped scallions (for serving)
  • Fresh basil (for serving)
  • 2 teaspoons olive oil
  • 1/2 cup shallots or red onion (finely minced)
  • 2 tsp red curry paste
  • 2 cups chicken broth
  • 1 cup unsweetened light coconut milk
  • 4 cups kale (chopped)
  • 1/2 cup fresh cilantro (coarsely chopped )
  • juice of 1/2 lime
  • fish sauce or salt (to taste)
  • Freshly ground black pepper

Instruction

  • Make the meatballs: In a large bowl, combine the beef, shallots/red onion, garlic, Thai curry sauce, fish sauce, egg and pepper until well combined.
  • Form into 1 1/4 inch meatballs, you should be able to make about 35 meatballs.
  • Prepare the noodles by bringing a large pot of water to a rolling boil. Season with salt, stir in the noodles, and turn off the heat. Let it stand for 3-5 minutes, then drain and set aside.
  • In a medium sauce pan, heat the oil over medium-low heat. Add the shallots and cook for about 3-5 minutes, or until translucent. Stir in the curry paste and cook for about 30 seconds.
  • Add the broth, coconut milk, and bring to a boil.
  • Drop in the meatballs into the broth, cover and simmer for about 5 minutes.
  • Stir in the kale, cilantro, and lime juice, and season to taste with fish sauce and pepper.
  • Serve immediately over noodles, garnishing with additional cilantro, scallions and basil.