Thai Curry Meatballs with Jasmine Rice

재료

1 cup jasmine rice

2 cups water

kosher salt

vegetable oilÂ

2 shallots, thinly sliced

1 red fresno chile, stemmed + minced

2 garlic cloves, minced

1 tbsp minced fresh ginger

2 tbsp red curry paste

1 (13.5 fl oz) can coconut milkÂ

2 oz fresh bread, cubed

1 lb ground beef

1 tbsp + 1 tsp fish sauce

2 limes, halvedÂ

garnish: fresh cilantro, sliced scallions, and lime wedges

방향

Preheat the oven to 375°F. Combine the rice, water, and a pinch of salt in a small pot. Bring to a boil. Turn the heat to low and cover the pot. Cook for 40 minutes (or according to your package’s instructions).Â

Meanwhile, heat a medium saucepan over medium heat. Add a touch of oil. Add the shallots, red fresno chile, garlic, and ginger. Saute for a few minutes until caramelized and tender, stirring often. Transfer half of the mixture to a large mixing bowl and set aside.Â

Add a little more oil, along with the red curry paste, to the saucepan. Stir well and allow the paste to cook for a minute or so. Whisk in the coconut milk. Bring the sauce to a bubble, lower the heat to medium-low, and simmer for about 15 minutes.Â

Meanwhile, add the bread to a food processor. Pulse until crumbs form. Add the breadcrumbs, ground beef, and 1 tablespoon of fish sauce to the shallot mixture in the mixing bowl. Mix really well to incorporate. Form the mixture into 2-oz balls.Â

Heat a 12” cast-iron skillet over medium heat. Add enough oil to coat the bottom. Once hot, work in batches to sear the meatballs until browned on both sides, about 2 minutes per side. Transfer the skillet to the oven for 6 minutes, or until the meatballs are cooked through.Â

When the rice is done, fluff it with a fork and stir in the juice of 1 lime. Transfer it to a serving bowl. Place the meatballs on top. Stir in the remaining fish sauce and juice of 1 lime to the curry sauce and pour over the rice + meatballs. Garnish with fresh cilantro leaves, scallions, and more lime wedges.