Thai Red Pork Meatball Curry
with Charred Beans and Jasmine Rice
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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
Echalion Shallot
1
Carrot
150
Green Beans
1
Spring Onion
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
2
Water for the Breadcrumbs
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve peel and thinly slice the shallot. Remove the ends from the carrot (no need to peel), thinly slice into rounds. Trim the green beans and chop into 3 pieces. Trim the spring onion, thinly slice. Zest and halve the lime. Heat a drizzle of oil in a frying pan on high heat. Once hot, add the green beans and stir-fry until charred and tender, 4-6 mins. Remove to a bowl once charred.
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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, pop the panko breadcrumbs into a bowl. Add the water for the breadcrumbs (see ingredients for amount), the lime zest and the Thai spice (add less if you don't like heat). Mix together and add the pork mince. Season with salt and pepper. Using your hands, mix everything together until very well combined. Form the mixture into evenly sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once the green beans are removed, pop your frying pan back on medium-high heat with a drizzle of oil. Once hot, add the meatballs and fry until browned on the outside, 5-6 mins. Turn every 2 mins. Remove to a plate (we'll finish cooking them later). Pop your pan back on medium-high heat with a drizzle of oil if the pan is dry. Add the carrot and shallot to the pan and season with salt and pepper. Fry, stirring frequently until the veg is soft, 5-6 mins.
Add the red Thai curry paste to the carrot and shallot, stir very well, cook for 1 min, then add in the meatballs and pour in the coconut milk and water for the sauce (see ingredient list for amount). Add the chicken stock paste and season with salt and pepper. Bring to the boil, simmer until the sauce has thickened and the meatballs are cooked, 6-7 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Once the curry is cooked, stir in the charred beans and cook for 1 min. TIP: Add a splash of water if you feel it needs it. Remove the pan from the heat, squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it. Fluff up the rice and spoon into bowls. Top with the curry, sprinkle over the spring onion and enjoy!
