Air Fryer Thai Coconut Pork Meatballs

Air Fryer Thai Coconut Pork Meatballs

Embark on a culinary adventure with these delightful Thai Coconut Pork Meatballs! Crafted with ground pork, aromatic spices, and a dash of red curry paste, these tender meatballs are air-fried to crispy perfection. Served atop fluffy coconut-infused basmati rice and accompanied by vibrant veggies, they’re then drizzled with a tangy Thai curry sauce, sprinkled with crunchy peanuts, and garnished with a squeeze of lime. Get ready to treat your taste buds to a flavor-packed journey that’s both easy and exciting!

Yields4 Servings

Cook Time20 mins

Ingredients

 1 (14-ounce) coconut milk, shaken and divided
 1 ½ cups basmati rice
 1 medium red bell pepper, sliced
 8 oz green beans
  cup peanuts
 2 tsp sugar
 1 tbsp red curry paste
 1 lime, cut into wedges for serving
Meatballs
 1 lb ground pork
 1 tsp salt
 ½ tsp pepper
 4 green onions, minced
 3 cloves garlic, minced
 ½ tsp ground ginger
 1 tbsp fish sauce (or soy sauce)
 1 tbsp red curry paste
 ½ cup panko

Directions

1

Preheat the air fryer to 350 degrees F (175 degrees C).

2

In a small pot, combine ½ cup coconut milk, 1¾ cup water, sugar, and a pinch of salt. Bring to a boil, then stir in rice, cover, and reduce heat to low. Cook until liquid has absorbed and rice is tender, 15-18 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.

3

In a medium bowl, combine the pork, salt, pepper, green onions, garlic, ground ginger, fish sauce, red curry paste, and panko. Using your hands, mix together until just incorporated, and roll the meat into 12 even meatballs. Spray the air fryer with oil, add the meatballs, and cook for 4 minutes. Flip the meatballs, add the peppers and green beans, and continue cooking for another 8 minutes.

4

In a large pan; heat over medium-high heat, add the remaining coconut milk and Thai curry paste. Bring to a simmer and cook for 2-3 minutes. Add the pineapple, meatballs,

5

To serve, fluff rice with a fork and divide rice between bowls; top with meatballs, sauce, and peanuts. Spoon any remaining sauce over meatballs. Sprinkle with peanuts and serve with lime wedges on the side.

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Ingredients

 1 (14-ounce) coconut milk, shaken and divided
 1 ½ cups basmati rice
 1 medium red bell pepper, sliced
 8 oz green beans
  cup peanuts
 2 tsp sugar
 1 tbsp red curry paste
 1 lime, cut into wedges for serving
Meatballs
 1 lb ground pork
 1 tsp salt
 ½ tsp pepper
 4 green onions, minced
 3 cloves garlic, minced
 ½ tsp ground ginger
 1 tbsp fish sauce (or soy sauce)
 1 tbsp red curry paste
 ½ cup panko

Directions

1

Preheat the air fryer to 350 degrees F (175 degrees C).

2

In a small pot, combine ½ cup coconut milk, 1¾ cup water, sugar, and a pinch of salt. Bring to a boil, then stir in rice, cover, and reduce heat to low. Cook until liquid has absorbed and rice is tender, 15-18 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.

3

In a medium bowl, combine the pork, salt, pepper, green onions, garlic, ground ginger, fish sauce, red curry paste, and panko. Using your hands, mix together until just incorporated, and roll the meat into 12 even meatballs. Spray the air fryer with oil, add the meatballs, and cook for 4 minutes. Flip the meatballs, add the peppers and green beans, and continue cooking for another 8 minutes.

4

In a large pan; heat over medium-high heat, add the remaining coconut milk and Thai curry paste. Bring to a simmer and cook for 2-3 minutes. Add the pineapple, meatballs,

5

To serve, fluff rice with a fork and divide rice between bowls; top with meatballs, sauce, and peanuts. Spoon any remaining sauce over meatballs. Sprinkle with peanuts and serve with lime wedges on the side.

Air Fryer Thai Coconut Pork Meatballs

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