I am really not a big meat eater and do prefer my red curry with just vegetables and a LOT of sauce to go with my rice.You can leave the vegetable out of this if you prefer, or the meatballs, it is really up to what you like. This could easily feed 4 people with rice.
3 spring onions, finely diced3
3 small red chilli, deseeded and finely diced
Bunch of fresh coriander, leaves finely chopped
4cm piece fresh ginger, grated or 2 teaspoons of minced ginger
Grated zest and juice of 2 limes
1 medium free-range egg
2 tablespoons lemongrass, finely chopped
1/2 cup of breadcrumbs
1 medium carrot, sliced into thin julienne strips
1 cup frozen beans
1 tin coconut cream
210g jar of good red curry paste
2 tablespoons of peanut butter ( crunchy or smooth)
1 1/2 tablespoons of brown sugar ( palm if you can get it)
1 tablespoon lime juice
100ml chicken stock
enough yellow boiled rice for 2-4 to people ( to make yellow rice add 2 tablespoons of turmeric to the rice while it is cooking )
2. Mix the meatball ingredients together, mix well and make into meatballs (teaspoon full size)
3.place the meatballs on a baking dish and spray with oil, bake until just golden brown turning during cooking
4. Remove from oven and set aside.
2. Add the curry paste to the pan and fry off for a few minutes, add the peanut butter and mix through, add the coconut cream, brown sugar, and lime juice, mix well, when combined transfer to the pot with the vegetables, mix well. Add the meatballs and any leftover stock and gently simmer for about 20 mins stirring occasionally careful not to break the meatballs. if the sauce is to thick you add either a little more stock or water to it.
3. Serve in a bowl with boiled rice on the side.
Enjoy!
For the Meatballs:
1/2kg pork mince3 spring onions, finely diced3
3 small red chilli, deseeded and finely diced
Bunch of fresh coriander, leaves finely chopped
4cm piece fresh ginger, grated or 2 teaspoons of minced ginger
Grated zest and juice of 2 limes
1 medium free-range egg
2 tablespoons lemongrass, finely chopped
1/2 cup of breadcrumbs
For the Sauce:
1 capsicum, sliced into thin strips1 medium carrot, sliced into thin julienne strips
1 cup frozen beans
1 tin coconut cream
210g jar of good red curry paste
2 tablespoons of peanut butter ( crunchy or smooth)
1 1/2 tablespoons of brown sugar ( palm if you can get it)
1 tablespoon lime juice
100ml chicken stock
enough yellow boiled rice for 2-4 to people ( to make yellow rice add 2 tablespoons of turmeric to the rice while it is cooking )
What to do:
1.preheat the oven to 185 fan forced2. Mix the meatball ingredients together, mix well and make into meatballs (teaspoon full size)
3.place the meatballs on a baking dish and spray with oil, bake until just golden brown turning during cooking
4. Remove from oven and set aside.
To Cook the Sauce:
1. In a large pan add a little oil and cook the carrots, capsicums and beans until just soft (adding a little chicken stock and cooking down, this stops the vegetables from browning and they cook a little quicker, transfer to a big pot.2. Add the curry paste to the pan and fry off for a few minutes, add the peanut butter and mix through, add the coconut cream, brown sugar, and lime juice, mix well, when combined transfer to the pot with the vegetables, mix well. Add the meatballs and any leftover stock and gently simmer for about 20 mins stirring occasionally careful not to break the meatballs. if the sauce is to thick you add either a little more stock or water to it.
3. Serve in a bowl with boiled rice on the side.
Enjoy!
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| Amanda's Pork Meatballs with Thai Red Curry & Peanut Sauce |
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