Yellow Curry Meatballs and Kale

Ingredients

• Butter

  Salted

  2 tbsp or 28g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 tsp or 8g

• Ground pork

  Fresh, raw

  32 oz or 904g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Ginger root

  Raw

  ¼ cup slices or 24g

• Curry paste

  1 tbsp or 15g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Kale

  Raw

  4 cup, chopped or 268g

Directions

1. Preheat oven to 350 degrees F.
2. Melt 1/2 of the butter in a small, heavy skillet over medium-low heat. Cook the onion, stirring frequently, until soft and translucent, about 5 minutes. Add 1/2 the garlic and cook for another minute. Remove from the heat and set aside.
3. Using your hands, gently mix the ground pork, onion/garlic mixture, salt, pepper, Thai basil, and ginger in a large bowl until well-blended. Form into 2-ounce meatballs and place on a shallow, foil-lined baking dish; bake the meatballs for 20 to 25 minutes, or just until cooked through. Place the meatballs on a paper towel-lined plate and set aside.
4. Melt the remaining butter in a large, heavy skillet over medium-low heat and cook the onion until soft and translucent, about 5 minutes. Add the remaining garlic and yellow curry paste and cook, stirring constantly, until fragrant, about 2 minutes more. Whisk in the chicken stock and coconut milk until well-blended, then stir in the fish sauce.
5. Add the kale and meatballs to the sauce in the skillet, increase the heat to medium and simmer, stirring frequently, for about 15 or 20 minutes, or until the kale is tender.

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