Thai Coconut Curry Pork Meatballs
with Sesame Sweet Potatoes & Spring Onion | Serves 4
Rich, aromatic coconut curry teams perfectly with pork meatballs, sesame-speckled sweet potato and sautéed veg. A sprinkling of spring onion cuts through the richness. With this ample serving you'll have plenty of leftovers to heat up for later!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
4
Sweet Potato
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Gluten, Wheat, Milk, Soy, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine nut, Pecan, Pistachio, Walnut.)
2 packet
Green Beans
2 packet
Asian Greens
2
Spring Onion
1
Lime
1 packet
Pork Mince
2 sachet
Sweet Soy Seasoning
(Contains: Sesame, Gluten, Soy, Wheat;)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
mild Thai red curry paste
2 packet
coconut milk
1 packet
fish sauce & rice vinegar mix
(Contains: Fish;)
Not included in your delivery
olive oil
2
egg
(Contains: Eggs;)
½ cup
water
2 tsp
brown sugar
Utensils
Cooking Steps
• 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, sprinkle over mixed sesame seeds, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, trim and halve green beans. Roughly chop Asian greens. • Thinly slice spring onion. Slice lime into 4 wedges. • In a medium bowl, combine pork mince, sweet soy seasoning, fine breadcrumbs and the eggs. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (6-7 per person). Transfer to a plate. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing regularly, until tender, 3-4 minutes. Add Asian greens, until just wilted, 1-2 minutes. Transfer to a bowl, season with salt and pepper and set aside.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. SPICY! This is a mild paste, but use less if you're sensitive to heat! Add mild Thai red curry paste and cook, until fragrant, 1 minute. • Stir in coconut milk, fish sauce & rice vinegar mix, the water, brown sugar and simmer until slightly reduced, 2-3 minutes. Return cooked meatballs, stirring to combine, 1 minute. Season to taste.
• Divide Thai coconut curry pork meatballs, sesame roasted sweet potato, sautéedd greens and lime wedges between 4 microwave-safe containers. Top with spring onion. Cover with a lid and refrigerate. • When ready to serve, remove lime wedges and microwave on high for 5 minutes, stirring halfway, until heated through. Squeeze over lime juice. Enjoy!
