Red Curry Pork Meatballs

Name: Red Curry Pork Meatballs with Slaw, Coconut Sauce & Peanuts
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 3 clove garlic; 2 leaves makrut lime leaves; 1 bag baby spinach leaves; 1 packet pork mince; 1 packet Fine Breadcrumbs; 1 bag slaw mix; 1 drizzle white wine vinegar; 1 tin coconut milk; ½ tbs soy sauce; 1 tsp brown sugar; 1 packet crushed peanuts; ½ tin Thai red curry paste

with Slaw, Coconut Sauce & Peanuts

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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!

Tags:

Calorie Smart

•Under 30g carbs

•Spicy

Allergens:

Gluten

•Wheat

•Soy

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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: Gluten, Milk, Sesame, Soy, 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

olive oil

1 drizzle

white wine vinegar

½ tbs

soy sauce

(Contains: Gluten, Soy;)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2408 kJ

Fat39.7 g

of which saturates19.5 g

Carbohydrate21.7 g

of which sugars9.3 g

Protein30.5 g

Sodium1078 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.