Dish up hearty, wholesome fare for the family with this delicious meatball curry.
Ingredients
- 800g pork mince
- 3cm piece fresh ginger, peeled, finely grated
- 1 fresh long green chilli, finely chopped
- 2 garlic cloves, crushed
- 1/2 cup chopped fresh coriander leaves
- 1 tablespoon peanut oil
- 1/4 cup green curry paste (see note)
- 400ml coconut milk
- 1 cup Massel salt reduced chicken style liquid stock
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon grated palm sugar
- 200g green beans, trimmed
- 1/2 cup fresh Thai basil leaves
- Steamed jasmine rice, to serve
Method
- Step 1Combine mince, ginger, chilli, garlic and half the coriander in a bowl. Roll level tablespoons of mixture into balls. Heat oil in a large saucepan over medium-high heat. Cook meatballs, in batches, for 2 to 3 minutes or until browned all over. Place on a large plate.
- Step 2Add curry paste to pan. Cook for 1 minute or until fragrant. Add coconut milk and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until thickened and reduced slightly.
- Step 3Return meatballs to pan with lime juice, fish sauce, sugar and beans. Cook, covered, for 5 minutes or until beans are tender and meatballs are cooked through. Remove from heat. Stir in basil and remaining coriander. Serve with rice.
- Low carb
- Lower gi
Nutrition
3015 kj
Energy
40.1g
Fat Total
24.3g
Saturated Fat
4.3g
Fibre
48g
Protein
121mg
Cholesterol
1694mg
Sodium
39.4g
Carbs (total)
All nutrition values are per serve
Notes
Curry pastes vary in heat so add the amount the product recommends on the pack.
You can substitute with this recipe – brown sugar for the palm sugar and mint or basil for the Thai basil.
Prepare in advance: Make step 1. Store in an airtight container, between sheets of baking paper, and keep for up to 2 months.
- Author: Liz Macri & Emma Braz
- Image credit: Al Richardson & Andrew Young
- Publication: Super Food Ideas
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