eCook Meal
Thai Curry & Pork Meatballs
with coconut milk & lemon zest
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?
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R380.93
for 4 servings · R95.23 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Spinach needs 300 gWhole Spinach 350 g 350 g at R19.99 · 86% of packR17.13
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Pork Mince needs 600 gPork Lean Mince 500 g 500 g at R81.99 · 1.20× packR98.39
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Pumpkin Chunks needs 800 gBulk Pumpkin 800 g 800 g at R49.99 · 100% of packR49.99
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Thai Spice needs 30 mlThai 7 Spice Blend 45 g R41.99 · whole pack (size can't be divided)R41.99
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Coconut Milk needs 800 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Thai Red Curry Paste
- Pickled Bell Peppers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Thai Curry & Pork Meatballs?
The preparation time for Thai Curry & Pork Meatballs with coconut milk & lemon zest is between 20 and 35 minutes.
What is the total time required to make Thai Curry & Pork Meatballs with coconut milk & lemon zest?
The total time required to make Thai Curry & Pork Meatballs with coconut milk & lemon zest is between 30 and 45 minutes.
How many servings does Thai Curry & Pork Meatballs provide?
4 servings
What are the main ingredients in Thai Curry & Pork Meatballs?
Black Sesame Seeds, Coconut Milk, Fresh Coriander, Lemon, Onion, Pickled Bell Peppers, Pork Mince, Pumpkin Chunks, Spinach, Thai Red Curry Paste, Thai Spice
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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Thai Curry & Pork Meatballs?
Black Sesame Seeds, Coconut Milk, Fresh Coriander, Lemon, Onion, Pickled Bell Peppers, Pork Mince, Pumpkin Chunks, Spinach, Thai Red Curry Paste, Thai Spice
How many calories does Thai Curry & Pork Meatballs have?
960 calories
How much fat content does Thai Curry & Pork Meatballs have?
grams