2 tablespoons of olive oil (for sautéing meatballs)
2 Japanese eggplants sliced (not in meatballs )
INGREDIENTS FOR THAI GREEN CURRY
2 Tablespoons of grapeseed oil or any light oil
4 Oz jar of Thai green curry paste
1 cup of chicken stock
1 15oz can of coconut milk (used full of fat)
2 teaspoons of minced fresh ginger
2 teaspoons of minced fresh garlic
1/2 lime juiced
1 lemongrass stalk
1/2 cup of fresh Thai basil
1. Thai green curry is very easy to make with the use of store bought Thai green curry paste. I have some great tips to add flavor to the store bought green curry paste. Let start with making the Thai meatballs. Using 1 pound of raw shrimp that is deveined and shelled I split up half of the shrimp and place in a food processor and turn the shrimp into a paste, this will act as the binder for the meatballs. The other half of the shrimp cut into small bite size pieces. I just love when you bite into these Thai meatballs you see the bite size pieces of the shrimp it gives great texture since we will not be using any bread crumbs or binders.
2. In a large mixing bowl add shrimp bite and shrimp paste with the ground pork. Then add your minced scallions with the minced red jalapeno. I like using the red jalapeno or Fresno pepper for it's fruiter heat than a green jalapeno pepper. The heat is very minimal from the deseeded red jalapeno. In small separate bowl mix together the fish oil, Tamari, ground ginger and ground garlic stir to combine all the ingredients. Then pour this on top of your meat, this helps prevent getting clumps of ginger or garlic in one meatball. Also if you never used fish oil before this will not give your meatballs a fishy taste it is salty savory flavor. My favorite tool is you clean hands to mix combine all the ingredients and form small meatballs.
3. In a large sauté pan on medium high heat add olive oil and when it is shimmering add the meatballs browning each side cook for about a total of 6 to 8 minutes. The meatballs do not need to be cooked all the way through because they are going to simmer in the Thai green curry sauce to add more flavor to the meatballs. Add the sliced Japanese eggplant just 3 minutes before you remove your meatballs from the saute pan and cook together. You don't want to add the eggplant at the beginning because the eggplant is like a sponge it will soak up all the oil out of the pan. The eggplant will soften and cook in the Thai curry sauce also.
4. The green curry sauce is ready in a matter a minutes start by adding grapeseed oil to a pot with large sides and turn to a medium heat. When oil is shimmering add ginger, garlic and green curry paste and stir to combine in the oil. Cook in the hot oil for 1 minute this will release all the flavors from the store bought curry paste. The paste will splatter in the hot oil that is why I use a pot with high sides. After 1 minute add the chicken stock and coconut milk and stir to combine. Let the curry simmer then turn the heat down to a low simmer on medium low. I like using full of fat coconut milk because it gives a richer taste and texture and brings down the spice of the green curry paste.
5. I add a few fresh ingredients to liven up the store bought green curry paste. We already added fresh ginger and garlic now to give it more fresh citrus flavors I am adding lemongrass. If you never worked with lemongrass before just cut off the bottom 1 inch of the stalk near the root, then cut off most of the woody top you should be left with about 3 or 4 inches of lemongrass. With a kitchen mallet or heavy pot smash the lemongrass lightly and remove the woody outer layers. With your mallet again hit the lemongrass a few more times this will release all it's essential oils it will be very fragrant when you smell it, just drop it in the curry and let simmer for 3 minutes.
6. After the lemongrass has cooked for 3 minutes in the Thai green curry sauce add the meatballs with the eggplant into the curry and let them simmer for 5 to 7 minutes until the meatballs are cooked all the way through. Turn off the burner and squeeze the juice of half a lime and add your Thai basil and stir to combine. You can serve this over your favorite rice to soak up all the green curry flavors