Green Thaï Curry with meatballs
€14.10
Portion (1 person)
About this dish
Tender meatballs made from a blend of veal and pork in a rich, spicy green curry sauce. The sauce is creamy from coconut cream with bright notes of lime and a savory finish from traditional fish sauce. It has a balanced heat with a smooth, satisfying texture. This dish is fully cooked and ready to heat and serve over steamed rice. ⚠️ Allergens: Fish, egg.
Reviews
"Deze curry is echt de max! Niet te pikant maar wel lekker veel smaak. Die balletjes zijn super mals en de saus is romig genoeg. Ik had er graag nog een portie bij gehad, zo lekker was het. Zeker voor herhaling vatbaar!"
About Mr. Saucy
Mr. Saucy delivers restaurant-quality ready-made meals with an elevated culinary experience. Our dishes showcase fusion elements and bold, flavor-forward approaches inspired by classical European culinary traditions and global cuisines.
Each dish is carefully prepared by skilled chefs and delivered fresh to your door in tamper-proof sealed containers—ready to heat and enjoy. Microwavable, freezer-safe, and resealable for convenient storage. No prep work, no cleanup, just authentic restaurant flavors at home.
Easy ordering: Place your order up to 48 hours before delivery.
Serving: Bruges, Damme, and Knokke-Heist, Belgium
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
How to Heat & Serve
Oven Method (Recommended)
165°C for 25 minutes
Remove cardboard lid and transfer contents to an oven-safe dish or shallow baking tray. Cover loosely with aluminum foil to prevent drying. Heat at 165°C for 25-30 minutes until meatballs reach 75°C internal temperature and sauce is bubbling at edges. For elegant presentation, serve directly from the oven dish at your table—guests will appreciate the aromatic steam and restaurant-style service.
Microwave Method
Medium power for 5 minutes
Open container lid and place loosely back on top (not sealed tight—this allows steam to escape while retaining moisture). Microwave on medium power (50-70%) for 5-6 minutes until meatballs are steaming hot throughout and sauce is bubbling gently. Stir halfway through heating. Let stand 1 minute before serving to allow heat to distribute evenly.
Stovetop Method
Transfer to a medium saucepan over medium-low heat. Add 3 tablespoons water or coconut milk to loosen sauce. Cover and heat gently for 10-12 minutes, stirring occasionally to prevent sticking. Meatballs should be steaming hot throughout and sauce should coat the back of a spoon. This method preserves the delicate texture of the veal-pork blend beautifully.
Restaurant-Quality Thai Fusion Without the 75-Minute Prep
Authentic green curry requires mastering the traditional technique of 'cracking' coconut cream—reducing it until oils separate and pool at the edges, creating the cooking fat that blooms curry paste aromatics. This professional method, taught in Thai culinary schools, develops the deep, complex flavor impossible to achieve by simply mixing paste with coconut milk. Our chef spent years perfecting this technique at a two-star Michelin restaurant, ensuring each batch achieves that restaurant-quality depth you'd find in Bangkok's best establishments. The 50/50 veal-pork meatball blend adds French culinary sophistication—veal provides delicate flavor while pork contributes richness and moisture, creating a luxurious texture far superior to standard beef meatballs.
Skip the 75 minutes of reducing coconut cream, hand-rolling meatballs, sourcing kaffir lime leaves and Thai eggplant, and balancing fish sauce with palm sugar. Still serve the authentic Thai flavors that would impress guests who've traveled Southeast Asia. Perfect for weeknight dinners when you want something special, or for entertaining when you need a conversation-starting fusion dish that bridges European and Asian culinary traditions. Just 12 minutes from sealed container to steaming, aromatic curry that fills your kitchen with the scent of lime leaves and Thai basil—the kind of meal that makes people ask for your 'recipe.'
Frequently Asked Questions
How do I reheat this Veal and Pork Meatball Green Curry?
Microwave is easiest: open lid, place loosely back on container, heat on medium power for 5-6 minutes until steaming hot. For oven method, transfer to oven-safe dish, cover with foil, and heat at 165°C for 25-30 minutes. Stovetop works beautifully too—add a splash of water, heat gently for 10-12 minutes while stirring occasionally.
How long will this stay fresh in my fridge?
Store in the original resealable container at 4°C or below. Stays fresh for 4-5 days from delivery. The coconut cream sauce and fish sauce act as natural preservatives, maintaining quality throughout this period. Always check that meatballs smell fresh and sauce hasn't separated excessively. If reheating after 3+ days, ensure it reaches 75°C internal temperature.
Can I freeze this?
Yes, the container is freezer-safe. Seal tightly and freeze for up to 3 months—perfect for meal prep. The veal-pork meatballs freeze exceptionally well, and the coconut curry sauce maintains its creamy texture after thawing. Thaw overnight in refrigerator before reheating. Add a tablespoon of coconut milk when reheating to refresh the sauce's silky consistency.
What's the actual portion size?
Each order contains 2 main course portions packaged together in one container. Serves 2 people as a complete main meal when served over steamed rice. Each portion includes 4-5 substantial meatballs (approximately 200g total) in generous curry sauce. This is a hearty, satisfying main course—not an appetizer. If ordering for 3 people, order 4 portions total.
Does this contain fish or other allergens?
Yes, contains fish (from traditional fish sauce used in both meatballs and curry sauce) and egg (binder in meatballs). Also contains coconut. Does not contain gluten, dairy, nuts, soy, or shellfish. The fish sauce is essential for authentic Thai umami depth—it cannot be omitted without fundamentally changing the dish's character and flavor profile.
What should I serve this with for drinks?
Pairs beautifully with off-dry German Riesling or Gewürztraminer—the slight sweetness balances the curry's heat while complementing coconut richness. For beer, try a Belgian wheat beer like Hoegaarden; the citrus notes echo the lime and kaffir leaves. Non-alcoholic option: Thai iced tea or coconut water cuts through spice while matching the tropical flavor profile perfectly.
Is this fully cooked?
Yes, this meal arrives fully cooked and ready to heat. Meatballs are cooked to safe internal temperature, and the green curry sauce is completely prepared using traditional Thai techniques including 'cracking' the coconut cream. No prep, no cooking required—just reheat in your microwave, oven, or stovetop and serve over steamed rice for restaurant-quality results.
How spicy is this green curry?
Moderate heat level—authentic but balanced. The green curry paste provides characteristic Thai warmth, but coconut cream and palm sugar create harmony. Most people find it pleasantly spicy without overwhelming heat. The kaffir lime and Thai basil add aromatic complexity beyond just spice. If heat-sensitive, have rice and coconut water ready to temper the warmth between bites.
Storage & Freshness
Refrigeration
Keep in original resealable container in refrigerator at 4°C or below. The container seals tightly, so no need for plastic wrap or transferring to another dish. Stays fresh for 4-5 days from delivery. Store away from strong-smelling foods as the aromatic curry can absorb odors. Before reheating after refrigeration, let container sit at room temperature for 10 minutes for more even heating.
Freezing
Container is freezer-safe and perfect for meal prep. Seal tightly and freeze for up to 3 months. Label with date for tracking. The veal-pork meatballs maintain excellent texture after freezing, and coconut curry sauce freezes beautifully without separating. Thaw overnight in refrigerator (never at room temperature for food safety). When reheating from frozen state, add 2-3 tablespoons coconut milk to restore sauce's silky consistency.
Shelf Life
Best consumed within 5 days of delivery.
Perfect Pairings
- •Off-dry German Riesling or Gewürztraminer—the slight sweetness balances curry heat while fruit notes complement coconut cream's richness and lime's brightness
- •Belgian wheat beer like Hoegaarden—citrus and coriander notes echo kaffir lime leaves and Thai basil, while light body refreshes the palate between bites
- •Sauvignon Blanc from New Zealand—herbaceous character matches Thai basil and green curry's vegetal notes, crisp acidity cuts through coconut richness
- •Thai iced tea (non-alcoholic)—traditional pairing where sweetness and creaminess mirror the curry's coconut base while cooling the palate
- •Coconut water (non-alcoholic)—natural pairing that echoes the dish's tropical profile while providing refreshing contrast to the curry's warmth and complexity