The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1
Tomato
1 packet
Fine Breadcrumbs
250 g
Pork Mince
1 packet
baby leaves
1 packet
Light Coconut Milk
2 packet
Potato
Carrot
1 packet
Mild Thai Red Curry Paste
1 packet
Sweet Soy Seasoning
200 g
Peeled Prawns
* Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and tomato into bite-size chunks. Finely chop garlic. * Place potato and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. * Roast until tender, 20-25 minutes.
* Meanwhile, combine pork mince, sweet soy seasoning, fine breadcrumbs, egg and a pinch of salt, in a medium bowl. * Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
* In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. * Return saucepan to medium heat with a generous drizzle of olive oil. Add the meatballs, turning, until browned, 5-6 minutes (cook in batches if your pan is getting crowded). TIP: The meatballs will finish cooking in the soup.
* To the meatballs, add mild Thai red curry paste (see ingredients), garlic and tomato and cook until fragrant, 1-2 minutes. Add coconut milk (see ingredients), soy sauce, brown sugar and water to pan, stir to combine. Simmer until meatballs are cooked through, 5-7 minutes.
* Remove from heat and stir through cooked prawns, roasted veggies and baby leaves.
* Divide pork meatballs, prawns and mild Thai red curry soup between bowls. Enjoy!