Red Curry Pork Rissoles & Coconut Rice for Dinner

While rice is cooking, preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until tender, 20-25 minutes. Allow to cool, then refrigerate until you're ready to pack lunch.

SPICY! You may find the curry paste hot. Add less if you're sensitive to heat.

While sweet potato is roasting, thinly slice herbs. Trim green beans and cut into halves. Cut broccoli into small florets and roughly chop the stalk. In a large bowl, combine pork mince, fine breadcrumbs, egg, Thai red curry paste (see ingredients) and herbs. Using damp hands, shape heaped tablespoons of the mixture into rissoles (6-8 per person) and set aside on a plate.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and green beans until almost tender, 5-6 minutes. Season with salt and pepper, transfer to a plate and cover to keep warm. Return frying pan to a medium-high heat with a generous drizzle of olive oil. When oil is hot, cook rissoles in batches, turning occasionally, until browned all over and cooked through, 5-6 minutes. Transfer to a plate.

TIP: The rissoles will char a little in the pan, this adds to the flavour!

Thinly slice fresh chilli (if using). Reserve one lime for lunch, then slice remaining lime into wedges. Divide coconut rice between plates. Top with green veggies and some red curry pork rissoles (reserve two portions for lunch!). Sprinkle with chilli. Drizzle with 1/2 the sweet chilli sauce (reserve the rest for lunch!). Serve with lime wedges.