[Underutilised Project] NZ Thai Red Pork Meatball & Veggie Curry
with Jasmine Rice & Crispy Shallots
- Gluten
- Wheat
- Soy
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
1 packet
Green beans
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
250 g
Pork Mince
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Gluten, Wheat, Soy; )
1 packet
Coconut Milk
1 packet
Mild Thai Red Curry Paste
(Contains: Soy; )
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.
• Meanwhile, roughly chop Asian greens. Trim and halve green beans. • In a medium bowl, combine pork mince, fine breadcrumbs, egg, sweet soy seasoning and a pinch of salt. • 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 frying pan, heat a generous drizzle of olive oil over medium-high heat. Add meatballs, turning, until browned, 5-6 minutes. • Add green beans and cook until tender, 3-4 minutes. • Spicy! You may find the curry paste hot! Add less if you're sensitive to heat. Add mild Thai red curry paste and cook, until fragrant, 1-2 minutes.
• Reduce the heat to medium, add Asian greens, coconut milk, brown sugar, fish sauce and the water. Stir to combine and simmer until slightly thickened, 1-2 minutes. Season to taste. • Divide jasmine rice between bowls. • Top with Thai red pork meatball & veggie curry. • Garnish with crispy shallots. Enjoy!
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