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

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

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?

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

Thai Curry & Pork Meatballs

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

with roasted butternut & toasted sesame seeds

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

Serves 1

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 - 250g
Onion - 1
Red Curry Paste - 20ml
Coconut Milk - 200ml
Pork Mince - 150g
NOMU One For All Rub - 10ml
Black Sesame Seeds - 5ml
Bell Pepper - 1
Spinach - 75g
Lemon Juice - 15ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

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 - 500g
Onion - 1
Red Curry Paste - 40ml
Coconut Milk - 400ml
Pork Mince - 300g
NOMU One For All Rub - 20ml
Black Sesame Seeds - 10ml
Bell Pepper - 1
Spinach - 150g
Lemon Juice - 30ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

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 - 750g
Onions - 2
Red Curry Paste - 60ml
Coconut Milk - 600ml
Pork Mince - 450g
NOMU One For All Rub - 30ml
Black Sesame Seeds - 15ml
Bell Peppers - 2
Spinach - 225g
Lemon Juice - 45ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

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!