Lions Heads with Spicy Coconut Sauce
Experience a bold fusion of flavors with 'Lion's Heads with Spicy Coconut Sauce,' a mouthwatering twist on a traditional Chinese dish. Tender pork meatballs, infused with the crunch of water chestnuts and the vibrant aroma of ginger and green onions, are seared to golden perfection before simmering in a creamy, fragrant coconut milk sauce spiked with red curry paste, lime juice, and a touch of brown sugar. This one-pan recipe is effortlessly elevated with the addition of baby bok choy, which absorbs the rich, spicy sauce for a delightful burst of freshness. Serve this aromatic dish over a bed of steamed jasmine rice for the ultimate balance of comforting textures and exotic flavors. Perfect for weeknight dinners or special occasions, this recipe delivers restaurant-quality results in just under an hour.
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Recipe Information
Ingredients
- 500 grams ground pork
- 4 stalks green onion, finely chopped
- 100 grams water chestnuts, finely chopped
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 1 large egg, lightly beaten
- 3 tablespoons neutral cooking oil (e.g., vegetable or canola)
- 400 milliliters coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 250 grams baby bok choy, halved
- 4 cups steamed jasmine rice (for serving)
Instructions
In a large mixing bowl, combine the ground pork, green onions, water chestnuts, ginger, soy sauce, sesame oil, cornstarch, and the beaten egg. Mix thoroughly with your hands until well combined.
Shape the mixture into 6 large meatballs, each about the size of a small orange. Set aside.
Heat a large skillet or wok over medium heat and add the neutral cooking oil. Once heated, sear the meatballs for 2-3 minutes on each side, or until golden brown. Remove the meatballs from the skillet and set them aside.
In the same skillet, reduce the heat to medium-low and add the red curry paste. Stir-fry the paste for 1 minute or until fragrant.
Pour in the coconut milk and stir to combine with the red curry paste. Add lime juice, brown sugar, and fish sauce, whisking until the mixture is smooth and bubbling gently.
Return the meatballs to the skillet, spooning the sauce over them. Cover and simmer for 15-20 minutes, flipping the meatballs halfway through, until they are cooked through.
Add the halved baby bok choy to the skillet during the last 5 minutes of cooking, allowing them to wilt and absorb some of the sauce.
Serve the Lion's Head meatballs with the spicy coconut sauce over steamed jasmine rice. Garnish with additional chopped green onions if desired.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1074 mg | 47% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 12.9 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
