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!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Red Thai Style Paste
Water for Curry
Soy Sauce(ContainsGluten, Soya)
Water for the Rice
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).
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).
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.
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.
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.
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!