Keyword curry, pork, pork meatballs, pork meatballs in red curry, red curry, Thai curry
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Cost £
Ingredients
500gpork mince (high welfare)
1lemongrass stalk, finely grated (white part of stalk)
2tspginger, finely grated
1tbspcornflour
3tspsambal oelek (substitute crushed red chili flakes, chili pepper, sriracha, and gochujang)
2tbspcoconut oil (or olive oil or sunflower oil)
100gred curry paste (or you can use green)
1/2tspcastor sugar
500mlchicken stock
250ml coconut cream
2kaffir lime leaves
200gfine green beans
200gbaby spinach
200gfinely chopped broccoli
2tbspfish sauce
1tbsplime juice
serve with rice vermicelli or rice
Instructions
In a large bowl, mix the pork, grated lemongrass, ginger, cornflour and sambal oelek.Roll into small balls, place on a lined tray, and pop in the fridge while you prep the rest of the ingredients.
On medium heat, in a saucepan add the oil and then the curry paste and sugar and stir for 4 minutes until the paste is lightly caramelised. Add the stock, coconut cream and lime leaves and bring to the boil. Cook for 6-8 minutes to reduce slightly. Lower the heat and add the meatballs and cook for 6 minutes or until just cooked. Add the beans, spinach and broccoli and cook for 3 minutes.
Stir in fish sauce and lime juice. Nb: be careful with fish sauce as it can over-salt a dish so add 1 tbsp and taste, adjust to your preference.