eCook Meal
Thai Curry & Homemade Pork Meatballs
with roasted butternut & toasted sesame seeds
The ideal blend of Thai flavours and delicious ingredients. A sauce made creamy with coconut milk and spicy with red curry paste, served with roasted butternut. Elevated even further with juicy, spice-infused pork meatballs.
Serving guide
Choose your portion size.
Butternut ROASTINā
Preheat the oven to 200Ā°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200Ā°C until crispy, 20-25 minutes (shifting halfway).
START THE SAUCE
Place a pot for the curry over medium heat with a drizzle of oil. When hot, fry 3ā4 of the Onion until golden, 4-5 minutes (shifting occasionally). Mix in 2ā3 of the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and 50ml [100ml]|#7DA0D7 of water. Cover and simmer until slightly reduced, 6-8 minutes (stirring occasionally).
GET HANDS-ON
In a bowl, combine the mince with the NOMU rub, the remaining Onion (to taste), and seasoning. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs. Place on a baking tray and coat in a little oil.
TOASTING
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GRAB YOUR PAN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes (shifting as they colour). Remove from the pan.
FINAL TOUCHES
Once the curry has thickened, mix in the remaining curry paste if you'd like more spice. Pop in the meatballs and simmer until cooked through, 3-4 minutes (basting occasionally). In the final minute, stir through the pepper and the Spinach until wilted. Add the lemon juice (to taste) and seasoning. Remove from the heat.
BOWL UP!
Serve up the roasted Butternut with the Thai curry and meatballs. Scatter over the toasted seeds and the coriander. Enjoy, Chef!
Butternut ROASTINā
Preheat the oven to 200Ā°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200Ā°C until crispy, 20-25 minutes (shifting halfway).
START THE SAUCE
Place a pot for the curry over medium heat with a drizzle of oil. When hot, fry 3ā4 of the Onion until golden, 4-5 minutes (shifting occasionally). Mix in 2ā3 of the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and 50ml [100ml]|#7DA0D7 of water. Cover and simmer until slightly reduced, 6-8 minutes (stirring occasionally).
GET HANDS-ON
In a bowl, combine the mince with the NOMU rub, the remaining Onion (to taste), and seasoning. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs. Place on a baking tray and coat in a little oil.
TOASTING
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GRAB YOUR PAN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes (shifting as they colour). Remove from the pan.
FINAL TOUCHES
Once the curry has thickened, mix in the remaining curry paste if you'd like more spice. Pop in the meatballs and simmer until cooked through, 3-4 minutes (basting occasionally). In the final minute, stir through the pepper and the Spinach until wilted. Add the lemon juice (to taste) and seasoning. Remove from the heat.
BOWL UP!
Serve up the roasted Butternut with the Thai curry and meatballs. Scatter over the toasted seeds and the coriander. Enjoy, Chef!
Butternut ROASTINā
Preheat the oven to 200Ā°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200Ā°C until crispy, 25-30 minutes (shifting halfway).
START THE SAUCE
Place a pot for the curry over medium heat with a drizzle of oil. When hot, fry Ā¾ of the Onion until golden, 6-7 minutes (shifting occasionally). Mix in ā of the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and 150ml [200ml]|#7DA0D7 of water. Cover and simmer until slightly reduced, 8-10 minutes (stirring occasionally).
GET HANDS-ON
In a bowl, combine the mince with the NOMU rub, the remaining Onion (to taste), and seasoning. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. Place on a baking tray and coat in a little oil.
TOASTING
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GRAB YOUR PAN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes (shifting as they colour). Remove from the pan.
FINAL TOUCHES
Once the curry has thickened, mix in the remaining curry paste if you'd like more spice. Pop in the meatballs and simmer until cooked through, 4-5 minutes (basting occasionally). In the final minute, stir through the pepper and the Spinach until wilted. Add the lemon juice (to taste) and seasoning. Remove from the heat.
BOWL UP!
Serve up the roasted Butternut with the Thai curry and meatballs. Scatter over the toasted seeds and the coriander. Enjoy, Chef!
Butternut ROASTINā
Preheat the oven to 200Ā°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200Ā°C until crispy, 25-30 minutes (shifting halfway).
START THE SAUCE
Place a pot for the curry over medium heat with a drizzle of oil. When hot, fry Ā¾ of the Onion until golden, 6-7 minutes (shifting occasionally). Mix in ā of the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and 150ml [200ml]|#7DA0D7 of water. Cover and simmer until slightly reduced, 8-10 minutes (stirring occasionally).
GET HANDS-ON
In a bowl, combine the mince with the NOMU rub, the remaining Onion (to taste), and seasoning. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs per portion. Place on a baking tray and coat in a little oil.
TOASTING
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GRAB YOUR PAN
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes (shifting as they colour). Remove from the pan.
FINAL TOUCHES
Once the curry has thickened, mix in the remaining curry paste if you'd like more spice. Pop in the meatballs and simmer until cooked through, 4-5 minutes (basting occasionally). In the final minute, stir through the pepper and the Spinach until wilted. Add the lemon juice (to taste) and seasoning. Remove from the heat.
BOWL UP!
Serve up the roasted Butternut with the Thai curry and meatballs. Scatter over the toasted seeds and the coriander. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R383.91
for 4 servings Ā· R95.98 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 Ā· 1% of packR1.65
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 Ā· whole pack (size can't be divided)R6.99
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Pork Mince needs 600 gPork Lean Mince 500 g 500 g at R82.99 Ā· 1.20Ć packR99.59
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Coconut Milk needs 800 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 Ā· 2.0Ć packsR79.98
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Bell Peppers needs 2Green Pepper R18.99 Ā· whole pack (size can't be divided)R18.99
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 Ā· whole pack (size can't be divided)R63.99
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Butternut needs 1 kgButternut 2.5 kg 2.5 kg at R54.99 Ā· 40% of packR22.00
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Spinach needs 300 gWhole Spinach 350 g 350 g at R19.99 Ā· 86% of packR17.13
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 Ā· 12% of packR3.60
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Red Curry Paste needs 80 mlBlue Elephant Red Curry Paste 70 g R69.99 Ā· whole pack (size can't be divided)R69.99
Not in the Woolies basket ā source these elsewhere:
- NOMU One For All Rub
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Thai Curry & Homemade Pork Meatballs?
The preparation time for Thai Curry & Homemade Pork Meatballs with roasted butternut & toasted sesame seeds is between 25 and 40 minutes.
What is the total time required to make Thai Curry & Homemade Pork Meatballs with roasted butternut & toasted sesame seeds?
The total time required to make Thai Curry & Homemade Pork Meatballs with roasted butternut & toasted sesame seeds is between 45 and 60 minutes.
How many servings does Thai Curry & Homemade Pork Meatballs provide?
4 servings
What are the main ingredients in Thai Curry & Homemade Pork Meatballs?
Bell Pepper, Black Sesame Seeds, Butternut, Coconut Milk, Fresh Coriander, Lemon Juice, NOMU One For All Rub, Onion, Pork Mince, Red Curry Paste, Spinach
What is the nutritional information of Thai Curry & Homemade Pork Meatballs?
Calories: 1003, Carbs: 71 grams, Fat: grams, Protein: 37.9 grams, Sugar: 23 grams, Salt: 1887 grams
How do I prepare Thai Curry & Homemade Pork Meatballs?
GET HANDS-ON: In a bowl, combine the mince with the NOMU rub, the remaining onion (to taste), and seasoning. Wet your hands slightly to stop the mixture from sticking, and roll into 4-5 meatballs. Place on a baking tray and coat in a little oil. FINAL TOUCHES: Once the curry has thickened, mix in the remaining curry paste if you'd like more spice. Pop in the meatballs and simmer until cooked through, 3-4 minutes (basting occasionally). In the final minute, stir through the pepper and the spinach until wilted. Add the lemon juice (to taste) and seasoning. Remove from the heat. START THE SAUCE: Place a pot for the curry over medium heat with a drizzle of oil. When hot, fry 3ā4 of the onion until golden, 4-5 minutes (shifting occasionally). Mix in 2ā3 of the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and 50ml [100ml]|#7DA0D7 of water. Cover and simmer until slightly reduced, 6-8 minutes (stirring occasionally). TOASTING: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BUTTERNUT ROASTINā: Preheat the oven to 200Ā°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200Ā°C until crispy, 20-25 minutes (shifting halfway). BOWL UP!: Serve up the roasted butternut with the Thai curry and meatballs. Scatter over the toasted seeds and the coriander. Enjoy, Chef! GRAB YOUR PAN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes (shifting as they colour). Remove from the pan.
What should be prepared from my kitchen to make Thai Curry & Homemade Pork Meatballs?
Bell Pepper, Black Sesame Seeds, Butternut, Coconut Milk, Fresh Coriander, Lemon Juice, NOMU One For All Rub, Onion, Pork Mince, Red Curry Paste, Spinach
How many calories does Thai Curry & Homemade Pork Meatballs have?
1003 calories
How much fat content does Thai Curry & Homemade Pork Meatballs have?
grams