It’s like spaghetti and meatballs in the sense that there are meatballs and long noodles.
Let me go ahead and start by saying these meatballs are fan-TASTIC. They would be good on their own with steamed rice. However, I like to twist things up a bit. Turn them around. Sit them on their head. I wanted to do an Asian take on spaghetti and meatballs. A feast of foolery for the eyes.
Well, my red curry sauce was not “spaghetti sauce” red. I’m sure a few good squirts of tomato paste would have done the trick but I didn’t have any on hand.
To create the little “nest,” I simply wound the noodles into a cupcake tin when they were hot, leaving a little well in the center. Anyone that’s ever cooked with rice noodles knows how annoyingly they stick together. I used this to my advantage and the nests worked out perfectly. This is, however, an extra step and completely optional.
Onto the curry – be careful with curry paste. They all vary greatly. The pastes I get at the Asian grocery store are extremely spicy and salty and I can only use about a tablespoon or less per a whole can of coconut milk in a recipe. The Thai Kitchen curry paste (which I used here so I could use more for coloring) is not spicy enough. Alternatively, if you prefer yellow or green curry you can use either color paste with this recipe. With green curry, you can get your kids to eat Thai food by calling it Shrek curry or, during the holidays, Grinch noodles.
- 2 stalks lemongrass, white parts only roughly chopped
- 1 large shallot roughly chopped
- 2 cloves garlic peeled
- 2 tbsp fish oil or to taste
- juice and zest of one lime
- 1 inch piece of garlic peeled
- 2 pounds ground hog
- salt to taste
- 1 package rice stick cooked to package directions
- 1 tbsp vegetable oil
- 1/4 onion diced
- 2-3 tbsp red curry paste or to taste
- 2 cups chopped tomatoes
- 1 can coconut milk
- juice of one lime
- fresh chopped basil for garnish
- siracha sauce to adjust heat/garnish
Preheat the oven to 400. Combine everything but the meat in a blender. Blend until smooth. The consistency should be in between a paste and a purée. Add 1 or two tablespoons of water if you are having trouble blending. Once blended, add to the meat with a little salt and mix well.
Roll into balls and place on a foil-lined pan. Bake until cooked through, about 10 minutes. Set until everything else is ready.
While the meatballs are baking, cook the noodles according to package directions and set aside. Add the oil to a pan or small pot over medium heat. Cook the onion until it just starts to turn translucent, about 5 minutes. Then add the curry paste and lightly fry until fragrant, 2-3 minutes.
Add the chopped tomatoes and coconut milk. Gently simmer until the tomatoes cook through and wilt, stirring occasionally so the sauce doesn't break. Once finished, add lime juice and taste. Adjust seasoning accordingly. Blend either in a blender (being careful not to burn yourself) or with an immersion blender if desired. Blending is optional.
Top the noodles with meatballs and pour on some sauce. Garnish with fresh basil and siracha sauce.