How To Make a Thai Meatball Submarine Sandwich


This recipe comes courtesy of Katie Chin, the author of the new cookbook Everyday Thai Cooking. Although this particular recipe is a FOODBEAST exclusive, if you’re looking for a back-to-basics Thai cookbook — you should definitely give this one a try. These Thai meatballs combine beef, coconut milk, ginger, red curry paste, and fish sauce in a sort of Thai meatball bánh mì. Go ahead, be impressed.

For more recipe content, check out Chin’s blog or YouTube Channel .


Thai Meatball Submarine Sandwich


  • 2 cups coconut milk
  • 1 ½ lbs lean ground beef
  • 1 ½  teaspoons minced fresh ginger
  • 1 large egg
  • ¾  teaspoon salt
  • 2 tablespoon high-heat cooking oil
  • 3 tablespoons panaeng curry paste or red curry paste
  • ¾ cup water
  • 1 tablespoon + 2 teaspoons fish sauce (nam pla)
  • 1 tablespoon + 2 teaspoons brown sugar
  • 4-6 kaffir lime leaves (optional), torn in half
  • 4 12-inch soft baguettes
  • shredded carrots
  • fresh cilantro leaves
  • fresh Thai basil leaves
  • sliced fresh Jalapeno or Serrano chilies
  • crushed roasted peanuts

How to Make It

  • Mix the ground beef with ginger, salt and egg.   Shape mixture into 20 meatballs.  Transfer meatballs onto a platter.
  • Heat oil in a skillet over medium-high heat. Add the meatballs and brown on all sides, about 3 minutes. Transfer to a plate and set aside.
  • Add the coconut milk to the frying pan and let come a gentle simmer over medium heat for 5 minutes. Add the curry paste to the pan and cook about 3 minutes, stirring to dissolve the paste into the coconut milk. Return the meatballs and cook, turning gently to coat, 1 to 2 minutes.
  • Increase the heat to medium-high, bring to a gentle boil, and add the water, fish sauce, brown sugar and kaffir lime leaves.  Reduce heat to low and simmer, stirring gently until the meatballs are cooked through, about 5 minutes.
  • Slice baguettes open with serrated knife.  Place cilantro leaves, basil leaves and shredded carrots in the bottom and sides of each baguette.  Using a slotted spoon, place 5 meatballs in each baguette.  Drizzle curry sauce on top of the meatballs.  Place chilies on top and garnish with crushed peanuts.  Serve immediately with a bowl of curry sauce on the side.

By Geoff Kutnick

Geoffrey Kutnick is the King of Soft Serve. Been placing ice cream in soup bowls at the buffet since '87.

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