Thai red curry pork meatballs with bok choy
By Laura Bedwell and Nikki Crerar
Ingredients
| 500-600g | pork mince |
| 1 Tbsp | fish sauce |
| 1 Tbsp | tamari |
| 2 | garlic cloves, crushed |
| 1 Tbsp | ginger, grated |
| 1½ cups | jasmine rice |
| 1-2 Tbsp | Thai red curry paste, depending on the brand you use |
| 400ml | coconut cream |
| 250g | bok choy, ends removed and leaves separated |
| To cook | coconut oil |
Garnish
| 1 cup | coriander, roughly chopped |
| ⅓ cup | cashews, roasted and roughly chopped |
| 1 | red chilli, finely sliced |
| 1 | lime |
Directions
- 1. Add the pork mince, fish sauce, tamari, garlic and ginger into a mixing bowl and mix well until combined. Roll them into small golf ball-sized meatballs.
- 2. Heat about 1 tablespoon of coconut oil in a saute pan over medium-high heat. Add the meatballs and cook for a couple of minutes on each side until nicely browned. Remove and set aside.
- 3. Cook the rice as per packet instructions.
- 4. Add 1 tablespoon of coconut oil to the pan, add the curry paste and cook for a couple of minutes until fragrant. Add the coconut cream and cook over medium heat for a few minutes so the coconut cream can reduce slightly.
- 5. Add the meatballs into the pan with the coconut cream and simmer in the sauce with the lid on for 3-4 minutes. Add the bok choy, then pop the lid back on and cook for 2-3 minutes.
- 6. Divide the rice between four bowls, top with the meatballs, bok choy and pour over the fragrant curry sauce. Garnish with the coriander, cashews, chilli and a squeeze of lime juice.
Laura Bedwell and Nikki Crerar run Assortment, a weekly menu planning service. Catch them on Instagram @assortment___ or head to assortmentfoods.com for more.
- Serves: 4