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Thai Pork Meatballs in a Rich Curry Sauce

Someone sent me a message last week asking what she could do with pork mince. It was then that I came up with this dish.

While living in China I seen this weird dish, it looked like a watery soup with loads of spices and fishballs floating in it. It turned out this is one of the most popular dishes you will see in China street stalls. It is extremely spicy, with an unusual flavour that I personally didn’t like at all. I have been playing with re-creating this dish but for western tastes and this is where the inspiration for this dish came from. I plan on making a fish version very soon.

The meatballs are the most time consuming part of this dish, once they are made the rest is a doddle and very quick to make.

Watch my quick video to see how to easily form meatballs using your hands




2 red peppers, seeds removed

1 medium onion, peeled and halved

6 garlic cloves

2 red chillies, seeds removed, SuperValu and Aldi ones aren’t so hot.

Good handful of fresh coriander

3 tbsp Thai seven spice. See below method for more information.

2 inch piece of fresh ginger peeled

2 lemongrass stalks, use the fat end at the bottom. Or use 2 tbsp from the tub

2 cans of full fat coconut milk, low fat will split.


500g pork mince, use chicken, turkey or beef if you prefer.

Good handful of fresh coriander leaves

4 spring onions, finely chopped

2 garlic cloves, finely chopped

1/2 tsp each salt and white pepper

1 red chilli, optional



Add all the paste ingredients, APART from the coconut milk, into a food processor and blend for about 2 minutes until nice and smooth.


Add all the meatball ingredients into a bowl then add 3tbsp of the curry paste and mix really well. Form into meatballs using your hands or watch the quick video above to show you how if you don’t know already.


Place the paste into a medium pot and heat for 5 minutes stirring all the time.


Add the coconut milk and give it a good stir. Bring to the boil then turn down to a simmer.


Heat 4 tbsp of oil on a non stick pan. I used rapeseed oil.


Find a spot on the outer edge of the pan then place the first meatball in that spot. Place each one clockwise around until you reach the first one.
At this point the first one is ready to turn and so on until you turned them all once. Do this until all sides are browned.


Place a plate or baking tray beside the pan then gently remove each meatball and place onto the tray or plate. This helps remove any excess oil.


Allow to rest for 5 minutes then place each into the sauce. Do this one by one and be gentle or they will break up.


Simmer without a lid for 20 minutes then cut into a meatball to make sure they are cooked through. Taste the sauce and serve if happy.


THAI SEVEN SPICE – you will find this is most supermarkets apart from Lidl and Aldi.


    • Mike
    • 26th February 2017

    Made this last night and the whole family loved it. Great flavours.
    Thanks Liam.

    • Anne
    • 4th March 2017

    Delicious – don’t make my mistake of using sub standard coconut milk. I love my veg Liam & would love a veg side suggestion to go with it please ?

    • Anne
    • 4th March 2017

    Delicious. I love my veg Liam & would love a veg side suggestion to go with it please ?

      • Liam Boland - BiaMaith Chef
      • 4th March 2017

      Add 2 tsp of soy sauce, 1 chopped garlic clove a hint of fresh chilli and ss little chopped coriander to 75 ml of water then add mange tout, green beans and broccoli and cook them to your liking and serve. It is a really simple but tasty side to any Asian dish

    • Kyrie
    • 7th March 2017

    Made this this evening and like all your dishes that I have tried it’s absolutely delicious will definitely become a regular for us thank you

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