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.
Thai Curry & Pork Meatballs
Thai Curry & Pork Meatballs
with roasted butternut & toasted sesame seeds
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Black Sesame Seeds
- Butternut
- Coconut Milk
- Fresh Coriander
- Lemon Juice
- NOMU One For All Rub
- Onion
- Onions
- Pork Mince
- Red Curry Paste
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
Butternut ROASTIN’
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
START THE SAUCE
Place a pot for the curry over medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onion until golden, 4-5 minutes (shifting occasionally). Mix in ⅔ of the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and 50ml 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.
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 but not cooked through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
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 strips and the shredded 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 chopped coriander. Enjoy, Chef!
Butternut ROASTIN’
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
START THE SAUCE
Place a pot for the curry over medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onion until golden, 4-5 minutes (shifting occasionally). Mix in ⅔ of the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and 100ml 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 per portion.
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 but not cooked through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
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 strips and the shredded 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 chopped coriander. Enjoy, Chef!
Butternut ROASTIN’
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
START THE SAUCE
Place a pot for the curry over medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onion until golden, 6-7 minutes (shifting occasionally). Mix in ⅔ of the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and 150ml 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.
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.
GET ROASTIN’
Pop the tray of meatballs in the oven and bake until browned but not cooked through, 7-8 minutes (shifting halfway). Remove from the oven and set aside.
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 strips and the shredded 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 chopped coriander. Enjoy, Chef!
Butternut ROASTIN’
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
START THE SAUCE
Place a pot for the curry over medium heat with a drizzle of oil. When hot, fry ¾ of the diced Onion until golden, 6-7 minutes (shifting occasionally). Mix in ⅔ of the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and 200ml 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.
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.
GET ROASTIN’
Pop the tray of meatballs in the oven and bake until browned but not cooked through, 7-8 minutes (shifting halfway). Remove from the oven and set aside.
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 strips and the shredded 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 chopped coriander. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Thai Curry & Pork Meatballs?
The preparation time for Thai Curry & Pork Meatballs with roasted butternut & toasted sesame seeds is between 25 and 40 minutes.
What is the total time required to make Thai Curry & Pork Meatballs with roasted butternut & toasted sesame seeds?
The total time required to make Thai Curry & Pork Meatballs with roasted butternut & toasted sesame seeds is between 45 and 60 minutes.
How many servings does Thai Curry & Pork Meatballs provide?
4 servings
What are the main ingredients in Thai Curry & Pork Meatballs?
Bell Pepper, Bell Peppers, Black Sesame Seeds, Butternut, Coconut Milk, Fresh Coriander, Lemon Juice, NOMU One For All Rub, Onion, Onions, Pork Mince, Red Curry Paste, Spinach
What is the nutritional information of Thai Curry & Pork Meatballs?
Calories: 1004, Carbs: 72 grams, Fat: grams, Protein: 38.1 grams, Sugar: 23.2 grams, Salt: 1981 grams
How do I prepare Thai Curry & Pork Meatballs?
BUTTERNUT ROASTIN’: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). GRAB YOUR PAN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. START THE SAUCE: Place a pot for the curry over medium heat with a drizzle of oil. When hot, fry ¾ of the diced onion until golden, 4-5 minutes (shifting occasionally). Mix in ⅔ of the curry paste (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the coconut milk and 100ml 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 per portion. 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. 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 strips and the shredded 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 chopped coriander. Enjoy, Chef!
What should be prepared from my kitchen to make Thai Curry & Pork Meatballs?
Bell Pepper, Bell Peppers, Black Sesame Seeds, Butternut, Coconut Milk, Fresh Coriander, Lemon Juice, NOMU One For All Rub, Onion, Onions, Pork Mince, Red Curry Paste, Spinach
How many calories does Thai Curry & Pork Meatballs have?
1004 calories
How much fat content does Thai Curry & Pork Meatballs have?
grams
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