8 Servings 45 min Cook
2 Tbsp Butter
1 Large Onions
3 Tsp Garlic
8 Oz Ground Pork
1 Dash Salt
1 Dash Pepper
1 Tbsp, chopped Basil
1 Cup slices (1" dia) Ginger Root
1 Tbsp Curry Paste
2 Cup Chicken Stock
1 Cup Coconut Milk
1 Tbsp Fish Sauce
4 Cup, chopped Kale
Preheat oven to 350 degrees F
Melt 1 tbsp of the butter in a small, heavy skillet over medium-low heat.
Cook the onion, stirring frequently, until soft and translucent, about 5 minutes.
Add 1/2 the garlic and cook for another minute.
Remove from the heat and set aside
Using your hands, gently mix the ground pork, onion/garlic mixture, salt, pepper, Thai basil, and ginger in a large bowl until well-blended.
Form into 2-ounce meatballs and place on a shallow, foil-lined baking dish; bake the meatballs for 20 to 25 minutes, or just until cooked through.
Place the meatballs on a paper towel-lined plate and set aside
Melt the remaining butter in a large, heavy skillet over medium-low heat and cook the onion until soft and translucent, about 5 minutes.
Add the remaining garlic and yellow curry paste and cook, stirring constantly, until fragrant, about 2 minutes more.
Whisk in the chicken stock and coconut milk until well-blended, then stir in the fish sauce
Add the kale and meatballs to the sauce in the skillet, increase the heat to medium and simmer, stirring frequently, for about 15 or 20 minutes, or until the kale is tender.