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Thai Red Pork Meatball Curry

Thai Red Pork Meatball Curry

with Limey Jasmine Rice

Custom recipe
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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:GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Jasmine Rice

1 unit(s)

Courgette

½ unit(s)

Red Chilli

½ unit(s)

Lime

1 clove

Garlic Clove

240 grams

Pork Mince

8 grams

Plain Flour

(ContainsGluten)

1 sachet

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

50 milliliter(s)

Water for Curry

½ sachet

Soy Sauce

(ContainsGluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3611 kJ
Energy (kcal)863 kcal
Fat48.0 g
of which saturates26.0 g
Carbohydrate74 g
of which sugars7.0 g
Protein34 g
Salt2.25 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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).

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).

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.

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.

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.

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!