Pork Meatballs,
Thai Style Coconut Curry and Fragrant Basmati Rice
Our chef André has been teaching everyone all sorts of tricks in the kitchen. For this recipe, he has been inspired by watching the footy and has created a football themed meal for all the family to enjoy. These delicious pork meatballs are packed full of protein, to fuel the home team! Cooking rice with star anise is one of his ideas, a little trick that gives the rice an aromatic taste, and the whole dish that ‘je ne sais quoi’. Enjoy!
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
600
British Pork Mince
3
Spring Onion
2
Garlic Clove
1
Coriander
1
Ground Coriander
1.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
350
Basmati Rice
2
Red Onion
1
Yellow Pepper
1
Red Thai Style Paste
800
Coconut Milk
1
Baby Spinach
1
Lime
2
Star Anise
Not included in your delivery
700
Water
Nutritional information
Utensils
Instructions
Put the pork mince in a mixing bowl. Cut the roots off the spring onion and chop them in half, separating the green from the white parts. Finely slice both the green and white parts and keep them separate.
Peel and grate the garlic (or use a garlic press if you have one) and separate the coriander leaves from their stalks. Chop the coriander stalks as small as you can and roughly chop the leaves.
Add your coriander stalks, the white parts of the spring onion, the garlic, the ground coriander and half the soy sauce to the bowl containing the mince, and mix well. Shape the mince mix into four even-sized meatballs per person. Tip:Make sure the meatballs are well shaped to stop them falling apart as they cook.
Put the rice in a pot with the star anise and a pinch of salt. Pour in the water(amount specified in the ingredient list) and bring to the boil. Once boiling, pop on a lid, reduce the heat to low and simmer for 10 mins. After 10 mins, remove from the heat and leave the rice to finish cooking in its own steam for a further 10 mins.
Cut the red onion in half through the root, peel and then slice into thin half moon shapes. Remove the core from the yellow pepper and finely slice.
Heat a large frying pan over medium heat and add a splash of oil. Fry your meatballs for 2-3 mins on each side until golden brown. Transfer your meatballs to a plate, you will finish cooking them in the curry later.
Cook the onion and pepper in the same pan you used for your meatballs, for 5 mins or until soft. Add half of the red curry paste and cook for another minute. Tip:Add more or less curry paste depending on how much you like spice!
Pour in the coconut milk and bring to the boil. Once boiling, reduce the heat to low and add your meatballs to your curry. Cook your curry for 10 mins or until your meatballs are no longer pink in the middle. Stir in the baby spinach and cook for 1 more minute. Tip:Taste the curry and if you want more heat, add more of the red curry paste and cook for another minute
Finish your curry with the rest of the soy sauce and the juice of half the lime. Serve your curry with your fragrant rice and a final sprinkle of your remaining coriander and the green parts of your spring onion.
