Air Fryer Thai Red Curry Pork Meatballs with Coconut Rice
Pork meatballs seasoned with red curry paste, garlic and fish sauce cook quickly in the air fryer with peppers and green beans, then simmer briefly in a creamy coconut curry sauce with pineapple. Served over fragrant coconut rice with peanuts and lime, it is a complete Thai-inspired dinner for four.
Preparation Steps
Heat the air fryer to 350°F (175°C).
In a small pot, combine 1/2 cup (120 ml) of the coconut milk with the water, sugar and a pinch of salt and bring to a boil. Stir in the rice, cover, reduce the heat to low and cook for 15 to 18 minutes, until the liquid is absorbed. Leave covered off the heat for at least 10 minutes.
Meanwhile, mix the pork, salt, pepper, green onions, garlic, ginger, fish sauce, curry paste and panko with your hands until just combined. Roll into 12 even meatballs.
Spray the air fryer basket with oil and cook the meatballs for 4 minutes. Turn them, add the bell pepper and green beans, and cook for 8 minutes more, until the meatballs reach 160°F (71°C) inside.
In a large skillet over medium-high heat, stir the remaining coconut milk with the red curry paste and simmer for 2 to 3 minutes. Add the pineapple, meatballs and vegetables and simmer for 2 minutes, turning to coat everything in sauce.
Fluff the rice with a fork and divide among bowls. Top with the meatballs, vegetables and sauce, sprinkle with peanuts and serve with lime wedges.
Tips & Variations
- Curry pastes vary in heat, so start with a little less in the sauce and add more to taste.
- Ground chicken or turkey makes a lighter version; cook it to 165°F (74°C). Use jasmine rice instead of basmati if you prefer.
- Refrigerate leftovers for up to 3 days and reheat until steaming hot. Cool cooked rice quickly and reheat it only once.
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