Entree, pork, Recipes, Sauces

Pork Meatballs with Coconut Milk and Peanut Butter Curry Sauce

With the days finally getting a bit cooler, it feels it’s time to start cooking warmer dishes. However, it’s still not really cold enough for heavier and heartier dishes, so I’ve decided on meatballs with a relatively light sauce.

The meatballs are loaded with Asian inspired flavors, from lemongrass, ginger, Hoisin and soy sauce – to Korean Gochujang paste. Once baked for a short time, to firm them up, they are cooked in an aromatic, slightly spicy, sweetish-savory coconut milk and peanut butter sauce, which complements them beautifully.

Served with steamed broccolini,  the meatballs are perfect for a light lunch or dinner. They can also be served on a bed of rice, or rice noodles. Try them and enjoy.



* Chicken thighs can be used instead of the pork.

* Peppadew are pickled peppers, about the size of a cherry tomato, with a mild sweet and spicy flavor. They are available in specialty stores or online.

* Gochujang paste is a Korean spicy-sweet paste. Note that it varies in texture and spiciness from one brand to another. I’ve used Bibigo’s brand in squeezable bottle, which has smoother texture than most types.

* Curry powder mixes vary substantially from one another. Here I’ve used “S&B oriental curry powder”, which is a Japanese brand.

Makes: 4-6

Prep time: 30 minutes

Cooking time: 1 hour



For the meatballs:

1.375 lbs (625 grams) pork loin fillet (see notes)

1 Tbs fresh ginger, finely grated

1 Tbs finely chopped basil

1 Tbs finely chopped cilantro

5-6 mild Peppadew peppers (see notes)

2 scallions, roughly chopped

2 Tbs soy sauce

½ tsp Sriracha sauce (or any other hot sauce)

2 tsp Gochujang paste (see notes)

1 Tbs Hoisin sauce

1 tsp salt

½ tsp freshly ground four peppers mix

1 tsp lemongrass paste

¼ cup Panko breadcrumbs

¼ cup plain breadcrumbs

For the sauce:

1 can (13 oz/370 ml) coconut milk

1 Tbs soy sauce

1 Tbs rice wine vinegar

1 tsp salt

1 Tbs brown sugar

2 Tbs unsweetened creamy peanut butter

2 tsp fresh ginger, finely grated

2 tsp finely chopped basil

2 tsp finely chopped cilantro

2 tsp lemongrass paste

2 tsp Gochujang paste

1 Tbs Japanese curry powder (see notes)


  1. The meatballs: cut the meat into medium size cubes and place in a food processor, fitted with the metal blade. Add the ginger, basil, cilantro, peppers, and scallions, and process until finely minced.
  2. Transfer to a medium bowl. Add the soy sauce, Sriracha, Gochujang paste, Hoisin sauce, salt, pepper, lemongrass paste and breadcrumbs, and mix well. Cover and keep in the fridge for 15 minutes.
  3. Preheat a toaster oven to 400F (205C). Create 22 medium size balls from the mixture. Place on a baking tray and bake for 10 minutes.
  4. The sauce: meanwhile, mix all the ingredients for the sauce in a medium bowl. Using a hand blender, blend until smooth. Pour into a wide pot, and cook over medium-high heat until the sauce is on the verge of boiling, mixing occasionally. Reduce the heat to medium-low. Taste and adjust seasoning.
  5. Add the meatballs, in one layer. Cook for about 40 minutes, tilting the pot occasionally, until the sauce thickens and the meatballs are cooked through. Serve warm.
Entree, Recipes, Sauces, Seafood

Shrimps and Rice Noodles with Coconut Milk and Peanut Butter Sauce

Coconut milk and peanut butter sauce, in all kinds of variations, is one of my favorites: its velvety texture, and its wonderful flavors, ranging from savory to sweet to spicy and to slightly acidic, always work so well, especially with seafood. So, when I was about to prepare a dinner with a fairly large amount of shrimp, I’ve decided to use the sauce as a base for the dish. Continue reading “Shrimps and Rice Noodles with Coconut Milk and Peanut Butter Sauce”

Entree, Meat, pork, Recipes, Vegetables

Minced Pork with Coconut Milk and Curry

Minced pork dishes are known in different Asian cuisines. This quick way of cooking the meat, with lots of flavors and fresh ingredients, makes it perfect for a light lunch.
The version I have here was heavily inspired by the Thai cuisine, but it doesn’t follow any traditional recipe, and cannot be considered authentic/ethnic by any means. Continue reading “Minced Pork with Coconut Milk and Curry”

Cakes and Desserts, fruit, Recipes, Snack

Coconut Milk Pudding with Fresh Fruits

When entertaining a large party, it’s always a good idea to serve a dessert buffet, with small portions of a few items, that the guests can help themselves to, according to their taste. On such a buffet, dairy-free, gluten-free, low sugar or vegan options are likely to please not only those who have dietary concerns, but rather, all the guests, especially after a fairly heavy dinner. Continue reading “Coconut Milk Pudding with Fresh Fruits”

appetizer, Brunch, fruit, Recipes, Seafood

Lobster Tails Salad with Mango and Coconut Milk Dressing

When I cook lobster tails, it’s usually for one purpose: lobster rolls (see a recipe HERE). However, since it’s quite a summery dish, it didn’t feel right to prepare it in this current cold weather. So, I’ve decided to mix the cooked lobster with some warming, spicy-sweet coconut milk dressing instead. Continue reading “Lobster Tails Salad with Mango and Coconut Milk Dressing”

appetizer, duck, Food, Recipes

Wonton Wrappers with Pineapple-Coconut Milk Duck Filling

Wonton wrappers are a wonderful versatile item that I love using. Once filled, they can be steamed or fried, or turned into quick ravioli dishes. In the recipe here I’ve used them to prepare mini egg rolls and cooked ravioli, filled with a delicious duck filling. Continue reading “Wonton Wrappers with Pineapple-Coconut Milk Duck Filling”

Cakes and Desserts, Food, Recipes

Coconut Milk Panna Cotta with Honey, Lime and Ginger

Coconut Milk Panna Cotta Ronit PensoPanna cotta (“cooked cream” in Italian) is a popular Italian dessert. The basic form contains very few ingredients: heavy cream, sugar and gelatin. It doesn’t require baking and is easy to make and serve, as it can keep in the fridge until ready to serve. No wonder it became such a popular dessert all over the world. Continue reading “Coconut Milk Panna Cotta with Honey, Lime and Ginger”

Peanut Butter -Coconut Milk Sauce Ronit Penso
Chicken, Entree, Food, Meat, Sauces, Seafood, Uncategorized, Vegetables

Spicy, Sweet and Fragrant: Peanut Butter-Coconut Milk Sauce

peanut butter coconut milk sauce ronit penso

This tasty and versatile sauce combines two of my favorite ingredients – peanut butter and coconut milk. Continue reading “Spicy, Sweet and Fragrant: Peanut Butter-Coconut Milk Sauce”