Thai Red Curry Meatballs

Thai Red Curry Meatballs

Serves: 4 people
Cooking Time: 45 minutes
Total Time: 45 minutes
Thai Red Curry Meatballs


Spicy Meatballs:

  • 1 lb ground pork
  • 1 bag HIPPEAS Sriracha Sunrise, finely ground
  • 1 egg
  • ½ cup green onion, finely chopped
  • 2 garlic cloves, grated
  • 1 teaspoon grated ginger
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sriracha
  • 1 teaspoon salt
  • 1 teaspoon pepper

Thai Red Curry:

  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons red curry paste
  • 1 can coconut cream
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 1 lime, juiced
  • Chopped cilantro and green onions for garnish
  • White rice for serving


Print This Recipe
  1. In a large bowl, combine ground pork, finely ground HIPPEAS Sriracha Sunrise, egg, chopped green onions, garlic, ginger, fish sauce, brown sugar, sriracha, salt, and pepper. Mix until just combined. Scoop and roll into about 1 inch balls.
  2. Heat oil in a large skillet over medium-high heat. Pan fry meatballs until golden on all sides, about 3 minutes per side. Transfer meatballs to a separate plate and set them aside.
  3. To the same skillet, add diced shallot, minced garlic, and ginger. Saute until translucent, about 3 minutes. Add red curry paste and stir to coat the shallots, then pour in coconut cream, fish sauce, brown sugar, and lime juice.
  4. Bring sauce to a simmer. Add meatballs back to the skillet and let cook in the sauce for 10-15 minutes. Garnish with cilantro and green onions. Serve with cooked white rice.