Massaman Meatballs. Thai-style meatballs in creamy Massaman sauce, coconut, and curry deliver a comforting, rich, and satisfying dish for family meals.
Ingredients
- Ready uncooked meatballs → 30-40 (homemade or bought)
- Coconut cream → 400 ml
- Lime juice → 1 tbsp
- Fish sauce → 1 tbsp
- Brown sugar → 1 tbsp
- Cornflour → 1/2 tbsp
- Massaman Thai curry paste → 100 grams (Ayam is preferred)
- Selection of optional vegetables → see notes
Meatballs in Massaman: Directions
- Shake together coconut cream, lime juice, fish sauce, brown sugar, cornflour, and Massaman paste. Put this mixture into the slow cooker.
- Add raw meatballs.
- Gently stir the meatballs after cooking for 2 hours; they will be firm and will not fall apart.
- Cook on low for 4 hours.
Optional Vegetables
- Serve with cooked soft mashed potatoes or creamy vegetables as a side, garnished with coriander.
- Carrot sticks or diced sweet potato can be added at the beginning.
- Green beans may be added during the final hour of cooking.
- Baby spinach can be added within the last half hour of cooking.