Crispy Smashed Pork Patties in Thai Chili Coconut Sauce with Zesty Rice and Green Beans

If you take a meatball and smash it flat before cooking, a little kitchen magic happens: all those jagged, craggy edges get extra crisp and caramelized when roasted in the oven. These smashed pork patties are coated in a sweet and spicy Thai chili coconut pan sauce, then served over zesty rice with tender roasted green beans. A scattering of roasted peanuts and a squeeze of lime take this dish into fiercely delicious territory.

Perfect for a busy weeknight, this recipe comes together in under 30 minutes with simple ingredients. The patties are juicy and flavorful, while the sauce adds a creamy, spicy kick. Serve it all over fragrant jasmine rice for a complete meal that will impress your family or guests.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Peel and mince or grate ginger. Zest and quarter lime. Trim green beans if necessary.
2. Thoroughly shake coconut milk in container before opening. In a small pot, combine ¼ cup coconut milk (you’ll use the rest later), ½ cup water, 1 tablespoon butter, ½ teaspoon sugar and a big pinch of salt. (For 4 servings, use ½ cup coconut milk, 1 cup water, 2 tablespoons butter and 1 teaspoon sugar.) Bring to a boil, then stir in rice; cover and reduce heat to low. Cook until liquid has absorbed and rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a large bowl, combine pork, panko, ginger, salt (we used ¾ teaspoon; 1½ teaspoons for 4 servings) and pepper. Form into 10-12 (20-24 for 4 servings) 1½-inch meatballs.
4. Place meatballs on one side of a lightly oiled baking sheet. Using a lightly oiled spatula, smash meatballs to make ¾-inch-thick patties. Toss green beans on empty side with a drizzle of oil, salt and pepper. (For 4 servings, divide between 2 sheets; roast patties on middle rack and green beans on top rack.) Roast on top rack until patties are cooked through and green beans are browned and tender, 14-16 minutes.
5. When patties and green beans have 5 minutes left, combine chili sauce with remaining coconut milk in a large pan; heat over medium-high heat. Bring to a simmer and cook until reduced by about half, 2-3 minutes. Turn off heat. Stir in a squeeze of lime juice to taste.
6. Fluff rice with a fork; stir in lime zest and season with salt and pepper. Add patties to pan with coconut chili sauce; toss to coat. Divide rice between bowls; top with patties and green beans. Spoon any remaining sauce over patties. Sprinkle with peanuts. Serve with any remaining lime wedges on the side. Note: Ground pork is fully cooked when internal temperature reaches 160°F.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey can be substituted for pork. Keep in mind that the patties may be slightly leaner, so adjust cooking time as needed to ensure they are cooked through.

What can I serve instead of green beans?

Broccoli, asparagus or snap peas would also work well. Simply roast them alongside the patties, adjusting time as needed.

Can I make this dish ahead of time?

The patties can be formed and refrigerated up to a day in advance. Cook the rice and sauce fresh for best results. Reheat patties in a skillet with a little oil.