Wednesday Curry

Firefox informs me that this isn't the first "Wednesday Curry" I've done... maybe I should start a tradition. :-)

In this case, I made "Thai meatballs" which we ate with jasmine rice and a green curry sauce. As sides we had a quick-pickled cabbage salad (with lime and 'tro) and a shredded carrot salad (with soy sauce, fish sauce, and lime).

To make the meatballs: Combine 400 gm ground meat (we had a mixture of beef, pork, and veal) with 4 cloves minced garlic, 2 cm ginger (minced), 1 Tbs minced lemon grass, 4-6 birdseye chilis (minced), minced coriander root (we had about 1 tsp), and some fish sauce (maybe 1-2 Tbs). Mix well, then let sit for at least 30 minutes for the flavors to meld. Form into 2-3cm balls and sautee in peanut oil until nicely browned.

To make the curry sauce: Fry 1 Tbs green curry paste in 1 tsp peanut oil over medium heat until aromatic. Reduce the heat and add 1/2 can coconut milk, 1 tsp minced coriander root, and 3-4 keffir lime leaves. Simmer for 10-15 minutes, then add the juice of 1/2 a lime and serve.

No green salad!

Wine: Bernard Bovy 2004 St. Saphorin Terre Plein. This Swiss white maybe didn't have the magic of a riesling when combined with the curry, but it was not half bad.