• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 Kaffir lime leaf
  • 1”Piece kaffir lime peel
  • 1/2 Stalk lemongrass, peeled and sliced
  • 1 L. Shallot, sliced
  • 3 Garlic cloves, quartered
  • 4 Bird’s eye chili’s, stems removed
  • 1” Galangal, peeled and sliced
  • 1 t. Shrimp paste
  • 2 t. Fish sauce


  • Starting with the lime leaf, add ingredients one at a time to a mortar and grind them with a pestle, continue in this fashion until all ingredients have been incorporated.
  • Bring 4 qr. water to a rapid boil in a stockpot with an inset colander, add salt then stir in spaghetti.
  • When the water returns to a boil reduce heat to medium and cook for 3 minutes, remove from heat, cover and let sit for 5 minutes.
  • Immediately after removing pasta from heat, add the oil and curry paste to a hot wok over high flame, stir in the meatball and toss until browned.
  • Sprinkle with cornstarch, stir to mix then add the wine.
  • Drain the pasta and toss in the wok with the meatballs, cook for 1 to 2 minutes. If the sauce is to dry add some of the pasta water.
  • Remove to a platter, garnish with chopped peanuts, coriander sprigs and lime wedges, serve hot with bread

Categories: Main Dish 
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