Southern-Asia-inspired Red Curry Pork Meatballs with Chilli Basil and Beans is an easy dinner to make. The meatballs are made using pork mince flavoured with chillies, lime leaves, ginger, salt and bound together using egg white. Egg White gives structure and sturdiness to the meatball. Use your favourite red-curry paste as the base for the curry sauce, add bamboo shoots and green beans for crunch and garnish with Basil leaves for added fragrance.
Red Curry Pork Meatballs with Chilli Basil and Beans
Serves 4
Ingredients:
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
Pork Meatballs
500g pork mince
2 red chillIes, chopped
2 lime leaves, thinly sliced
3cm piece ginger, grated
½ tsp sea salt
1 eggwhite
Method:
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.
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.
Sprinkle with basil leaves and serve with lime wedges and rice.
