Red Thai Inspired Pork Meatball Curry
with Zesty Jasmine Rice
This Red Thai Inspired Pork Meatball Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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
1
Carrot
1
Garlic Clove
½
Lime
150
Jasmine Rice
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Thai Style Spice Blend
(Contains Sesame)
240
British Pork Mince
50
Red Thai Style Paste
200
Coconut Milk
10
Chicken Stock Paste
Not included in your delivery
300
Water for the Rice
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
50
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then slice into 1cm thick rounds (no need to peel).
Peel and grate the garlic (or use a garlic press). Zest and halve the lime.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 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).
While the rice cooks, in a large bowl, combine the garlic, Thai style spice blend (add less if you'd prefer things milder), breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.
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.
Pop the meatballs onto a large baking tray.
When the oven is hot, bake on the top shelf 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 season with salt and pepper. Fry, stirring frequently, until softened, 5-6 mins.
Stir in the red Thai style paste and cook 1 for min, then pour in the coconut milk, chicken stock paste and water for the curry (see pantry for amount).
Stir together well, then bring to the boil and simmer until thickened, 6-7 mins. Add a splash of water if it gets too thick.
Once the curry has thickened, remove from the heat and stir through the cooked meatballs. Squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if needed.
Fluff up the rice with a fork, stir through the lime zest, then spoon into your bowls.
Top with your red Thai inspired meatball curry.
Enjoy!
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