Red Curry Pork Meatballs
with Slaw, Coconut Sauce & Peanuts- Gluten
- Wheat
- Soy
- Peanuts
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Peanuts
Give juicy pork meatballs a Thai twist by spiking them with green curry paste. Make it a dish that gets a stamp of approval from the carb conscious by serving over a simple slaw instead of rice. Bring it all together with a silky coconut sauce, infused with citrusy makrut lime to cut the richness. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Unfortunately, this week's green curry paste was in short supply, so we've replaced it with red curry paste. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
3 clove
garlic
2 leaves
makrut lime leaves
1 bag
baby spinach leaves
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 bag
slaw mix
1 tin
coconut milk
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Soy, Gluten, Milk, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
½ tin
Thai red curry paste
(Contains: Soy; May be present: Peanuts.)
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
½ tbs
soy sauce
(Contains: Gluten, Soy;)
1 tsp
brown sugar
Utensils
Cooking Steps
• Finely chop garlic. Remove centre veins from makrut lime leaves, then very finely chop. Roughly chop baby spinach leaves.
TIP: The makrut lime leaves are fibrous so you want to cut them into very small pieces!
• SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. In a medium bowl, combine pork mince, fine breadcrumbs, a pinch of salt, 1/2 the garlic and 1/2 the Thai red curry paste (see ingredients). • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a plate and cover to keep warm.
• While meatballs are cooking, combine slaw mix, baby spinach and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.
• SPICY! You may find the curry paste hot! Add less if you're sensitive to heat. Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook makrut lime and remaining garlic until fragrant, 1 minute. • Add remaining Thai green curry paste and cook until fragrant, 1 minute. • Stir in coconut milk, the soy sauce and brown sugar. Simmer until slightly reduced, 1-2 minutes.
• Divide slaw between bowls. Top with green curry pork meatballs and coconut sauce. • Sprinkle with crushed peanuts to serve. Enjoy!
