Ingredients

• 1 cup “lite” coconut milk
• 2 1/2 tablespoon reduced-sodium soy sauce
• 1 tablespoon curry powder
• 1 pound lean ground pork, or beef
• 1/2 cup chopped scallions
• 1/4 cup minced leek, white and pale green part only
• 2 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 1 tablespoon toasted sesame oil
• 1 tablespoon finely chopped fresh ginger
• 2 teaspoons seeded and minced fresh chile pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 teaspoons extra-virgin olive oil
• 1 medium hea Boston or iceberg lettuce
• 1/4 cup chopped fresh basil, or Thai basil
• 1 tablespoon freshly grated lemon zest

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Cooking Directions

Step 1

Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.

Step 2

Place pork (or beef), scallions, leek, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.

Step 3

Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.

Step 4

Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 8 minutes.

Step 5

Line a serving bowl with lettuce leaves. Arrange the meatballs on top. Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.