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Turmeric and Coconut Curry Meatballs

Turmeric and Coconut Curry Meatballs

By OcadoLifePublished on 11 August 2025Chef, TV presenter and restaurateur Julie Lin draws on a mixed heritage of Malaysian, Chinese and Scottish influences in her cooking: “I love to make food that I can enjoy in a big bowl with only a spoon, like this recipe for Turmeric and Coconut Curry Meatballs. It’s inspired by traditional Malaysian curries and is warming, fragrant, and brings total joy.” Chill the meatballs for 20 mins before cooking to help them hold their shape.
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Time and servings

55 minsTotal time
4Servings
15 minsPrep time
40 minsCooking time

Ingredients

  • 500g pork mince
  • 1 tbsp grated ginger
  • 2 (approx.) red chillies, finely chopped
  • 1 echalion shallot, finely chopped
  • 2 tbsp fish sauce, plus extra to season if required
  • 1 pinch white pepper
  • 1 tsp cornflour
  • 2 tbsp vegetable oil
  • 3 tbsp (approx.) Rempapa Peranakan Turmeric & Lemongrass Curry Paste
  • 400ml coconut milk
  • 1 tbsp palm sugar (or light brown sugar), plus extra to season if required
  • 4 (approx.) lime leaves
  • 1 cinnamon stick
  • ½ lime, juiced, plus extra to taste if required
  • 300g jasmine rice, to serve (optional)
  • 1 small handful mint, leaves picked
  • 1 small handful coriander, leaves picked
  • 1 small handful Thai basil, leaves picked

Method

  • Step 1

    Mix together the pork, ginger, chillies and shallot. Add 1 tbsp fish sauce, a pinch of white pepper and the cornflour; roll into balls and chill for 20 mins.

  • Step 2

    Fry in batches in the oil, until golden; remove to a plate. Wipe the pan clean, then add the curry paste; fry for 1-2 mins.

  • Step 3

    Add the coconut milk, sugar, lime leaves, cinnamon stick and remaining 1 tbsp fish sauce. Drop in the meatballs; simmer for 15 mins or until cooked through. Season with lime juice, plus more fish sauce and/or sugar, to taste.

  • Step 4

    Meanwhile, if using, cook the rice to pack instructions.

  • Step 5

    Garnish the curry with the mint, coriander and Thai basil; serve with the rice, if liked.