Thai Style Pork Meatballs with Red Curry Sauce and Peanuts

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, July 4, 2021.

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This is a top rating My Foodbag recipe that's very popular amongst our chefs. Made with free farmed pork mince and fresh red curry paste the brilliant Thai flavour of these will have everyone smiling.

Ingredients

Meatballs

1/4 tsp salt
1 drizzle of oil
1 carrot, grated
300g free farmed pork mince
1 tsp Thai red curry paste
1 tsp fish sauce
25g breadcrumbs

Rice

150g jasmine rice
50g baby spinach, thinly sliced
1/2 tsp sesame oil
1 1/8 cup boiling water

Sauce

1 tsp vinegar
1 tsp soy sauce
200ml light coconut milk
2 Tbsp Thai red curry paste

Bok Choy

1 baby bok choy, roughly chopped

To Serve

1 pack chopped peanuts
1 pinch of chilli flakes, optional

Steps

Bring a full kettle to the boil.
Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Prep carrot. Combine all meatball ingredients together in a medium bowl (except oil). Use a tablespoon measure and damp hands to shape mixture into balls. Set aside on a plate/tray.
Heat oil in a medium fry-pan on medium heat. Cook meatballs for about 8 minutes, turning often, until cooked through.
In a medium bowl, whisk all curry sauce ingredients together. Prep bok choy and set aside.
When meatballs are cooked, add sauce ingredients to pan and cook for about 4 minutes, until sauce has thickened. Stir through bok choy and cook for 1-2 minutes further, until just tender. Season to taste with salt and pepper.
Prep spinach and toss through cooked rice with sesame oil. Season to taste with salt and pepper.
Rice topped with meatballs and sauce. Sprinkle with peanuts and chilli flakes for adults.

Nutritional Information

Energy	2414 kj 577 kcal
Protein	30.3g
Carbohydrate	52.8g
Fat	26.2g