Pork Meatball Massaman Curry
with Zesty Jasmine Rice and Crushed Peanuts
Crunchy, zingy and a real crowd-pleaser, this Pork Meatball Massaman Curry with Jasmine Rice and Crushed Peanuts will soon be a family favourite.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Jasmine Rice
1
Carrot
2
Garlic Clove
½
Lime
25
Salted Peanuts
(Contains Peanut May contain Nuts)
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Pork Mince
50
Massaman Curry Paste
200
Coconut Milk
10
Chicken Stock Paste
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
300
Water for the Rice
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the carrot, then halve lengthways (no need to peel). Slice widthways into half moons about 1cm thick.
Peel and grate the garlic (or use a garlic press).
Zest and halve the lime.
Crush the peanuts in the unopened sachet using a rolling pin.
Little Chefs: Pop the peanuts into a bigger bag for more room to crush them! You can use the bottom of a saucepan too.
In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince and half the garlic.
Season with pepper and mix together with your hands. Roll into even sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Little Chefs: Use your hands to mix everything together and then get rolling the meatballs - make 5 per person.
Pop the meatballs onto a large baking tray.
Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the carrot and stir-fry for 4-5 mins.
Stir in the garlic and massaman style curry paste and cook for 1 min more.
Pour in the coconut milk, chicken stock paste and water for the sauce (see pantry for amount). Stir and bring to the boil, then lower the heat to medium-low and simmer until thickened, 6-8 mins.
Once the meatballs are cooked, add them to the sauce and simmer until piping hot, 1-2 mins.
Once your curry is ready, remove from the heat. Squeeze in some lime juice and stir in the soy sauce.
Fluff up the rice with a fork, stir through the lime zest, then share between your bowls. Spoon over the curry sauce and meatballs.
Finish with a sprinkle of peanuts for those who'd like them. Serve with any remaining lime wedges alongside.
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