1) In a lg. mixing bowl, combine ground beef, salt, corn, and 1 T. reserved chile juice. Take a handful at a time and pound against the side of bowl until mixture gets sticky and congeals. This makes the meatballs crispy and crunchy. Set aside.
2) In 3 qt. saucepan, bring coconut milk to boil over high heat. Lower heat to med. With spoon, skim off cream and transfer to a 12" skillet. Let milk continue to simmer over low heat.
3) Add 1 c. of coconut cream and chile paste to skillet with skimmed cream, blend, and bring to boil over high heat. Lower heat to med-high and cook, stirring occasionally, until oil separates and tiny bubbles the color of the chile paste cover the surface of the cream, about 15 minutes. Transfer mixture to the saucepan with simmering coconut milk and increase heat to med-high. When broth begins to boil, season with fish sauce, sugar, lime leaves, and fresh chiles. Add squash and half the basil and cook until squash is partially softened, about 5 min. Add remaining reserved chile juice. Shape meat mixture into balls about 1" in diameter and drop them in broth. Cook until meatballs are cooked through and squash is tender, about 5-10 min. more.
Transfer to serving bowl and garnish top with remaining 3 T. coconut cream and remaining basil leaves. Serve hot or warm.
*Recipes for coconut milk and cream; and curry paste are in my recipe collection on this site. :-) Canned coconut milk will do in place of the fresh coconut cream/milk; and you can use ready made green curry paste in this recipe; it will still be good...just not as good as homemade.
Suggested accompaniments: fresh chiles in fish sauce, cucumber relish, smoked salmon or eel, cooked Jasmine or Basmati rice; or noodles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (176g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 102 (62%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 51.4mg||16 %|
|Sodium 50.1mg||2 %|
|Potassium 236.4mg||6 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.2g|
|Protein 14.2g||20 %|
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Calories per serving: 164
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