What are the main ingredients in Thai Curry & Pork Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Thai Curry & Pork Meatballs?

Calories: 960, Carbs: 59 grams, Fat: grams, Protein: 35.5 grams, Sugar: 29.6 grams, Salt: 64 grams

How do I prepare Thai Curry & Pork Meatballs?

GET HANDS-ON: In a bowl, combine the mince with the Thai spice to taste. Mix in the remaining onion to preference and season to taste. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. START THE SAUCE: Place a pot for the curry over a medium heat with a drizzle of oil. When hot, sauté ¾ of the diced onion for 3-5 minutes until soft and translucent. Mix in ⅔ of the curry paste (or to taste) and fry for another minute until fragrant, shifting constantly. Add the pumpkin pieces and fry for 2-3 minutes, shifting occasionally. Pour in the coconut milk and stir to incorporate. Bring to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until the pumpkin is tender and reduced to your preference. ROASTIN ON THE RIVER!: Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs (in batches if necessary) for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove on completion and drain on paper towel. FINAL TOUCHES: Once the curry has thickened and the pumpkin has softened, mix in some more curry paste if you’d like it spicier. Pop in the meatballs and simmer for 3-4 minutes until cooked through, basting occasionally. In the final 1-2 minutes, stir through the shredded spinach, ½ of the chopped coriander and cook until wilted. Season to taste with lemon juice, the lemon zest, salt, and pepper. Remove from the heat on completion. HURRY, IT’S THAI CURRY!: Serve up some Thai curry and meatballs. Scatter over the diced pickled peppers, sesame seeds, and remaining coriander. Garnish with a lemon wedge and dive in!

What should be prepared from my kitchen to make Thai Curry & Pork Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Thai Curry & Pork Meatballs

An extravaganza of Thai flavours! The curry sauce is made with coconut milk, spicy red curry paste, pumpkin pieces and wilted spinach. Inside are the juiciest and most tender Thai spice-infused pork meatballs. What are you waiting for?

Thai Curry & Pork Meatballs

with coconut milk & lemon zest

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Black Sesame Seeds
Coconut Milk
Fresh Coriander
Lemon
Onion
Onions
Pickled Bell Peppers
Pork Mince
Pumpkin Chunks
Spinach
Thai Red Curry Paste
Thai Spice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

START THE SAUCE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, sauté ¾ of the diced onion for 2-3 minutes until soft and translucent. Mix in ⅔ of the curry paste (or to taste) and fry for another minute until fragrant, shifting constantly. Add the pumpkin pieces and fry for 2-3 minutes, shifting occasionally. Pour in the coconut milk and stir to incorporate. Bring to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until the pumpkin is tender and reduced to your preference.
GET HANDS-ON
In a bowl, combine the mince with the Thai spice to taste. Mix in the remaining onion to preference and season to taste. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs.
ROASTIN ON THE RIVER!
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove from the pan on completion and drain on paper towel.
FINAL TOUCHES
Once the curry has thickened and the pumpkin has softened, mix in some more curry paste if you’d like it spicier. Pop in the meatballs and simmer for 3-4 minutes until cooked through, basting occasionally. In the final 1-2 minutes, stir through the shredded spinach, ½ of the chopped coriander and cook until wilted. Season to taste with lemon juice, the lemon zest, salt, and pepper. Remove from the heat on completion.
HURRY, IT’S THAI CURRY!
Serve up some Thai curry and meatballs. Scatter over the diced pickled peppers, sesame seeds, and remaining coriander. Garnish with a lemon wedge and dive in!

Onion - 1
Thai Red Curry Paste - 20ml
Pumpkin Chunks - 200g
Coconut Milk - 200ml
Pork Mince - 150g
Thai Spice - 7,5ml
Spinach - 75g
Fresh Coriander - 4g
Lemon - 1
Pickled Bell Peppers - 50g
Black Sesame Seeds - 5ml

Download the Recipe

Serves 2

START THE SAUCE
Place a pot for the curry over a medium heat with a drizzle of oil. When hot, sauté ¾ of the diced onion for 3-5 minutes until soft and translucent. Mix in ⅔ of the curry paste (or to taste) and fry for another minute until fragrant, shifting constantly. Add the pumpkin pieces and fry for 2-3 minutes, shifting occasionally. Pour in the coconut milk and stir to incorporate. Bring to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until the pumpkin is tender and reduced to your preference.
GET HANDS-ON
In a bowl, combine the mince with the Thai spice to taste. Mix in the remaining onion to preference and season to taste. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion.
ROASTIN ON THE RIVER!
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the meatballs (in batches if necessary) for 3-4 minutes until browned but not cooked through, shifting occasionally. Remove on completion and drain on paper towel.
FINAL TOUCHES
Once the curry has thickened and the pumpkin has softened, mix in some more curry paste if you’d like it spicier. Pop in the meatballs and simmer for 3-4 minutes until cooked through, basting occasionally. In the final 1-2 minutes, stir through the shredded spinach, ½ of the chopped coriander and cook until wilted. Season to taste with lemon juice, the lemon zest, salt, and pepper. Remove from the heat on completion.
HURRY, IT’S THAI CURRY!
Serve up some Thai curry and meatballs. Scatter over the diced pickled peppers, sesame seeds, and remaining coriander. Garnish with a lemon wedge and dive in!

Onion - 1
Thai Red Curry Paste - 40ml
Pumpkin Chunks - 400g
Coconut Milk - 400ml
Pork Mince - 300g
Thai Spice - 15ml
Spinach - 150g
Fresh Coriander - 8g
Lemon - 1
Pickled Bell Peppers - 100g
Black Sesame Seeds - 10ml

Download the Recipe

Serves 3

START THE SAUCE
Preheat the oven to 200℃. Place a large pot for the curry over a medium heat with a drizzle of oil. When hot, sauté ¾ of the diced onion for 5-6 minutes until soft and translucent. Mix in ⅔ of the curry paste (or to taste) and fry for another minute until fragrant, shifting constantly. Add the pumpkin pieces and fry for 3-4 minutes, shifting occasionally. Pour in the coconut milk and stir to incorporate. Bring to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until the pumpkin is tender and reduced to your preference.
GET HANDS-ON
In a bowl, combine the mince with the Thai spice to taste. Mix in the remaining onion to preference and season to taste. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. Place on a greased baking tray and coat in a little oil.
ROASTIN ON THE RIVER!
Pop the tray of meatballs in the hot oven and bake for 7-8 minutes until browned but not cooked through, shifting halfway. Remove from the oven on completion.
FINAL TOUCHES
Once the curry has thickened and the pumpkin has softened, mix in some more curry paste if you’d like it spicier. Pop in the meatballs. Simmer for 4-5 minutes until the meatballs are cooked through, basting occasionally. In the final 1-2 minutes, stir through the shredded spinach, ½ of the chopped coriander and cook until wilted. Season to taste with lemon juice, the lemon zest, salt, and pepper. Remove from the heat on completion.
HURRY, IT’S THAI CURRY!
Serve up some Thai curry and meatballs. Scatter over the diced pickled peppers, sesame seeds, and remaining coriander. Garnish with a lemon wedge and dive in!

Onions - 2
Thai Red Curry Paste - 60ml
Pumpkin Chunks - 600g
Coconut Milk - 600ml
Pork Mince - 450g
Thai Spice - 22,5ml
Spinach - 225g
Fresh Coriander - 12g
Lemon - 1
Pickled Bell Peppers - 150g
Black Sesame Seeds - 15ml

Download the Recipe

Serves 4

START THE SAUCE
Preheat the oven to 200℃. Place a large pot for the curry over a medium heat with a drizzle of oil. When hot, sauté ¾ of the diced onion for 5-6 minutes until soft and translucent. Mix in ⅔ of the curry paste (or to taste) and fry for another minute until fragrant, shifting constantly. Add the pumpkin pieces and fry for 3-4 minutes, shifting occasionally. Pour in the coconut milk and stir to incorporate. Bring to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until the pumpkin is tender and reduced to your preference.
GET HANDS-ON
In a bowl, combine the mince with the Thai spice to taste. Mix in the remaining onion to preference and season to taste. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. Place on a greased baking tray and coat in a little oil.
ROASTIN ON THE RIVER!
Pop the tray of meatballs in the hot oven and bake for 7-8 minutes until browned but not cooked through, shifting halfway. Remove from the oven on completion.
FINAL TOUCHES
Once the curry has thickened and the pumpkin has softened, mix in some more curry paste if you’d like it spicier. Pop in the meatballs. Simmer for 4-5 minutes until the meatballs are cooked through, basting occasionally. In the final 1-2 minutes, stir through the shredded spinach, ½ of the chopped coriander and cook until wilted. Season to taste with lemon juice, the lemon zest, salt, and pepper. Remove from the heat on completion.
HURRY, IT’S THAI CURRY!
Serve up some Thai curry and meatballs. Scatter over the diced pickled peppers, sesame seeds, and remaining coriander. Garnish with a lemon wedge and dive in!