Thai Red Pork Meatball Curry
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Thai Red Pork Meatball Curry

Thai Red Pork Meatball Curry

with Limey Jasmine Rice

We love good Thai Red Pork Meatball Curry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:
Spicy
Allergens:
Cereals containing gluten
Soya

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.

Preparation Time25 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

8

Plain Flour

150

Jasmine Rice

50

Red Thai Style Paste

200

Coconut Milk

12.5

Soy Sauce

(Contains Cereals containing gluten, Soya)

1

Garlic Clove

½

Red Chilli

½

Lime

240

British Pork Mince

1

Courgette

(May contain Celery)

Not included in your delivery

50

Water for the Curry

300

Water for the Rice

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Nutritional information

Energy (kcal)863 kcal
Energy (kJ)3611 kJ
Fat48 g
of which saturates26 g
Carbohydrate74 g
of which sugars7 g
Protein34 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Cook the Rice!
1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

Get Prepped!
2

Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small pieces. Halve the chilli lengthways, deseed then finely chop. Zest and halve the lime. Peel and grate the garlic (or use a garlic press).

Meatball Time!
3

Pop the pork mince into a bowl with the flour, season with salt and pepper and mix together. Shape into 4 balls per person. IMPORTANT: Wash your hands and equipment after handling raw meat. Heat a drizzle of oil in a large frying pan on medium high heat and once hot, add the meatballs and cook until golden brown all over, 5-6 mins. Transfer to a plate and set aside.

Make the Sauce
4

Return the frying pan to medium high heat and add a drizzle of oil if the pan is dry. Once hot, add the courgette and stir fry until slightly softened, 3-4 mins. Add the garlic, red Thai paste and half the chilli. Cook, stirring, for 1 minute. Add the coconut milk and water (see ingredients for amount) then season with salt and pepper. Return the meatballs to the pan, cover with a lid (or some foil), bring to a simmer, reduce the heat to medium and cook until the meatballs are cooked and the sauce has reduced slightly, 6-8 mins, stirring occasionally. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Finish Up!
5

When the rice is cooked, fluff it up with a fork and carefully stir the lime zest through it. When the curry is ready, squeeze in some lime juice and stir through the soy sauce (see ingredients for amount). Cut any remaining lime into wedges.

Serve!
6

Divide the rice between bowls and serve the curry on top. Top with any remaining chilli and serve with any lime wedges alongside for squeezing over. Enjoy!

7

Step 3 MOD: If you've chosen to get pork mince instead of beef mince, prepare and cook the it the same way the recipe tells you to prepare the beef mince.