Thai Coconut Curry Meatballs
chopped into large pieces
Thai red curry paste
cans full-fat coconut milk
peeled and cut into uniform chunks
red bell pepper
salt to taste
pork or beef, but chicken and turkey work great too * If you use frozen meatballs, make sure you thaw them first.
Rice for serving*
In a large skillet, add chopped bacon, turn to medium heat, and fry until crispy. Remove bacon from the pan. Discard all but 2 tbsp bacon fat from the pan.
Add the red curry paste, brown sugar, and fish sauce to the hot bacon fat and cook for about 3 minutes.
Add coconut milk and bring to a simmer. Add cooked bacon, pineapple and red pepper to the pan and cook for about 5 minutes.
Add the meatballs and cook for another 10 minutes. You want to ensure the meatballs are heated through.
Remove from heat and sprinkle with thai basil. Serve with rice.
*for the rice, I recommend adding a splash of coconut milk, a stalk of lemongrass, a knob of ginger and a smashed garlic clove to the water while steaming.