Thai Chili Coconut Smashed Pork Patties
with Zesty Rice, Roasted Green Beans & Peanuts
- Tree Nuts
- Wheat
- Peanuts
- Milk
If you take a meatball and smash it flat before cooking, a little kitchen magic happens: All those jagged, craggy edges that form get extra crisp and caramelized when roasting in the oven. Coat those patties with a sweet and spicy Thai chili coconut pan sauce and serve over zesty rice along with tender green beans. Finish with a scattering of roasted peanuts and squeezes of lime, and you’ve taken the humble meatball into fiercely delicious territory!
Ingredients
1 thumb
Ginger
1 unit
Lime
1 unit
Coconut Milk
(Contains: Tree Nuts)
½ cup
Jasmine Rice
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
6 ounce
Green Beans
1 ounce
Sweet Thai Chili Sauce
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
Salt
Pepper
½ teaspoon
Sugar
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate ginger. Zest and quarter lime. Trim green beans if necessary.
• 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 TBSP butter, ½ tsp sugar, and a big pinch of salt. (For 4 servings, use ½ cup coconut milk, 1 cup water, 2 TBSP butter, and 1 tsp 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
• While rice cooks, in a large bowl, combine pork*, panko, ginger, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. • Form into 10-12 (20-24 for 4 servings) 1½-inch meatballs.
• 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.
• 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.
• 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.
Ground Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy Thai chili coconut sauce, with some calling it "divine" and "restaurant quality" 🍲.
- Ease of prep: Customers found this meal quick and simple to make, though a few wanted clearer instructions on smashing the patties.
- Suggestions: Consider pan-frying the patties for more crispiness; some added extra seasonings like garlic or curry to boost flavor.
- Leftovers: Several noted the dish didn't reheat well, with sauce thickening and patties drying out when stored.
- Rice: The coconut lime rice was a highlight for many, though some found it too sticky or sweet.
Reviews from our home cooks
Absolutely delicious. Having made this recipe several times, I do make some changes. I brown the rice a bit in some coconut oil, add scallion whites, garlic, ginger and unsweetened shaved coconut along. I add more minced scallion whites, garlic to the smash patty. The coconut thai chili sauce is so dang good I double it too.
Chili and coconut-milk sauce was very flavorful. The smashed pork patties were caramelized with crunchy edges. Something different than just a slab of protein.
I have traveled to Thailand many times and this is the first recipe that really made me feel like I was there. The combo of lime, coconut milk, and Thai Chilli Sauce were perfect.
The coconut milk made the rice so creamy and delicious and the sauce for the pork was phenomenal
These were really good, but if we get them again we will slightly modify it to put the rice in the coconut milk at the start, not once it's boiling. The rice had a slightly chewy texture that I think would have been fixed by cooking it like we do all the other rice. Other than that, very good!
This is very different and good. The smashed patties seem to cook a bit quicker than meatballs which is nice.
I've had this before and it's very good. The coconut chili sauce is so good I could just eat it with a spoon!
Really liked the Thai sweet chili sauce/coconut milk combo... I put sliced garlic in with the green beans (and some ginger, I didn't put any in the patties) and it was very tasty overall but I do think it lacked some crispy crunch - maybe next time some crispy onions instead of peanuts. But I liked that it offered some variety to the usual ground meat/rice recipe!
I think that there were some missing instructions in the recipe. In step 4, there were no instructions on how to prepare the green beans, or to smash the patties. Since I've cooked this recipe before I knew what to do, but a first time chef might be confused on what to do.
So delicious and a favorite! I just wish the recipe card stated to measure out the coconut milk. I mistakenly put the whole thing into the pot for rice. The next to the last step called for the rest of it to be used in the sauce. The rice was awesome with all the coconut milk, though!
