Pork Meatballs & Thai Red Curry Coconut Sauce
with Asian Slaw & Crushed Peanuts
- Gluten(Wheat)
- Gluten
- Soy
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
- Peanuts
On first look, this may seem like just meatballs and slaw, but let’s dig a little deeper. You might notice the flavoursome red sauce coating the meatballs, that’s in fact a coconutty Thai red curry sauce. Wrapping up this investigation are the peanuts sprinkled invitingly in the slaw. This dinner is delicious, case closed! This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
3 clove
garlic
1 bag
baby spinach leaves
1 packet
pork mince
1 packet
fine breadcrumbs
(Contains: Gluten(Wheat); )
1 packet
ginger paste
1 packet
coconut milk
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 bag
Asian Slaw Mix
½ tin
Thai Red Curry Paste
(Contains: Soy; May be present: Peanuts)
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
½ tbs
soy sauce
(Contains: Gluten, Soy; )
½ tsp
brown sugar
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby spinach leaves.
• In a medium bowl, combine pork mince, fine breadcrumbs, ginger paste and a pinch of salt. • Using damp hands, take heaped spoonfuls of the pork mixture and shape into small meatballs (4-5 per person). Transfer to a plate.
• In a large frying pan, heat a generous 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.
• Meanwhile, combine Asian slaw mix, baby spinach and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.
• Wipe out the frying pan, then return to medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • SPICY! This curry paste is hot! Add less if you're sensitive to heat. Add Thai red curry paste (see ingredients) and cook until fragrant, 1 minute. • Add coconut milk, the water, soy sauce and brown sugar and stir to combine. Simmer until slightly reduced, 1-2 minutes.
• Divide Asian slaw between bowls. Top with pork meatballs and Thai red coconut curry sauce. • Sprinkle over crushed peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Thai red coconut curry sauce was the star, with many praising its delicious taste and zing.
- Ease of prep: Customers found this recipe easy to make, with straightforward steps and quick preparation.
- Suggestions: Consider adding egg noodles for a more substantial meal; use half the curry paste for milder heat.
- Portions: Some found the portions small; consider increasing the pork mince and coleslaw amounts for heartier servings.
