# Components:
→ Meatballs
01 - 1 lb ground chicken or ground pork
02 - 1/4 cup panko breadcrumbs
03 - 1 large egg
04 - 2 tablespoons green curry paste
05 - 2 tablespoons fresh cilantro, finely chopped
06 - 2 green onions, finely sliced
07 - 2 teaspoons fish sauce
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
→ Thai Curry Sauce
10 - 1 tablespoon vegetable oil
11 - 2 tablespoons green curry paste
12 - 1 can (13.5 ounces) coconut milk
13 - 2 teaspoons brown sugar
14 - 1 tablespoon fish sauce
15 - Juice of 1 lime
→ Subs and Garnish
16 - 4 soft sub rolls
17 - 1/2 cup shredded carrots
18 - 1/2 cup cucumber, thinly sliced
19 - 1/4 cup fresh cilantro leaves
20 - 1 red chili, thinly sliced (optional)
21 - Lime wedges, for serving
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
02 - In a large bowl, combine ground meat, panko breadcrumbs, egg, green curry paste, chopped cilantro, sliced green onions, fish sauce, salt, and black pepper. Mix gently until just combined.
03 - Portion mixture and roll into 16 golf ball-sized meatballs. Arrange evenly on prepared tray.
04 - Place tray in oven and bake for 18 to 20 minutes or until golden brown and cooked through.
05 - While meatballs bake, heat vegetable oil in a large skillet over medium heat. Add green curry paste and sauté for 1 minute until fragrant.
06 - Stir in coconut milk, brown sugar, and fish sauce. Simmer gently for 5 to 7 minutes, stirring occasionally.
07 - Transfer baked meatballs to the skillet and simmer for 5 minutes, ensuring all are coated. Stir in lime juice.
08 - Lightly toast sub rolls until just crisp.
09 - Divide meatballs and curry sauce evenly among toasted sub rolls. Top with shredded carrots, sliced cucumber, cilantro leaves, and red chili if desired. Serve immediately with lime wedges.
