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Red Curry Pork Meatballs with Chilli Basil and Beans

Red Curry Pork Meatballs with Chilli Basil and Beans

Spice up your dinner bowl with this delicious southern-Asia-inspired red curry with hearty pork meatballs, chilli basil and beans.

Red Curry Pork Meatballs with Chilli Basil and Beans

Serves 4

500g pork mince 

2 red chillIes, chopped

2 lime leaves, thinly sliced

3cm piece ginger, grated

½ tsp sea salt

1 eggwhite

2 tbsp peanut oil

2 tbsp red-curry paste

400ml coconut milk

200ml chicken stock

225g can bamboo shoots, drained

150g green beans, sliced

1 cup basil leaves, to serve

lime wedges, to serve

cooked rice, to serve

1. Place pork mince, chillies, lime leaves, ginger, salt, and eggwhite in a bowl and mix well to combine. Shape into 20 small rounds and refrigerate for 20 minutes.

2. Heat oil in a large, deep frying pan over medium heat and cook meatballs, in batches, for 5 minutes, turning, until golden. Remove and keep warm. Add curry paste to the pan and cook, stirring, for 1 minute. Pour in coconut milk and chicken stock and cook for another 2 minutes until it begins to thicken. Return meatballs to the pan with bamboo shoots and green beans. Simmer for 2 minutes or until beans are tender.

3. Sprinkle with basil leaves and serve with lime wedges and rice.

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2 Comments on Red Curry Pork Meatballs with Chilli Basil and Beans

  • Joanne
    February 10, 2015 5:02 am

    It says the beans are to be cooked in the curry, but the picture looks like the curry has been topped with separately cooked beans. Much easier to get perfectlycooked beans this way and better presentation. Cooking beans in the curry renders them unrecognisable as a green veg.

  • Lisa
    July 21, 2016 2:26 pm

    The sauce for this was beautiful, however the pork meatballs were very bland despite the additions to them. Next time I would try this with raw prawns or chicken mince.

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