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Pork Meatballs & Thai Red Curry Coconut Sauce
Pork Meatballs & Thai Red Curry Coconut Sauce

Pork Meatballs & Thai Red Curry Coconut Sauce

with Asian Slaw & Crushed 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.

Tags:
Calorie Smart
Under 30g carbs
Allergens:
Gluten(Wheat)
Gluten
Soy
Peanuts

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

Total30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)2207 kJ
Fat43 g
of which saturates21.7 g
Carbohydrate27.7 g
of which sugars12.8 g
Dietary Fibre7.5 g
Protein34.5 g
Sodium1152 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan

Cooking Steps

1
1

• Finely chop garlic. Roughly chop baby spinach leaves.

2
2

• 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.

3
3

• 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.

4
4

• Meanwhile, combine Asian slaw mix, baby spinach and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.

5
5

• 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.

6
6

• Divide Asian slaw between bowls. Top with pork meatballs and Thai red coconut curry sauce. • Sprinkle over crushed peanuts to serve. Enjoy!