Recipe

Pork meatball green curry

This dish is the perfect summer curry. Not too rich but packed to the brim with flavour. You'll be going back for seconds every time.

Nov 30, 1976 1:00pm
  • 55 mins cooking
  • Serves 4
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Ingredients

Pork meatball green curry
  • 800 gram pork mince
  • 3 centimetre piece fresh ginger (15g), grated
  • 1 fresh long red chilli, chopped finely
  • 2 clove garlic, crushed
  • 1/3 cup coarsely chopped fresh coriander
  • 1 tablespoon peanut oil
  • 1/4 cup (75g) green curry paste
  • 2 x 400ml cans coconut milk
  • 2 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon grated palm sugar
  • 200 gram snake beans, cut into 5cm lengths
  • 1/3 cup loosely packed thai basil leaves
Lemon grass rice
  • 2 cup (400g) jasmine rice
  • 1 litre (4 cups) water
  • 10 centimetre stick lemon grass (20g), halved lengthways
  • 1 fresh long red chilli, halved lengthways

Method

Pork meatball green curry
  • 1
    Combine pork, ginger, chilli, garlic and half the coriander in medium bowl; roll level tablespoons of mixture into balls. Heat oil in large frying pan; cook meatballs, in batches, until browned.
  • 2
    Cook curry paste in same pan, stirring until fragrant. Add coconut milk; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes.
  • 3
    Meanwhile, to make lemon grass rice; combine rice, the water, lemon grass and chilli in large saucepan; bring to the boil, stirring occasionally.
  • 4
    Reduce heat to very low; cook rice, tightly covered, about 15 minutes or until tender. Remove from heat, discard lemon grass and chilli; stand, covered, 10 minutes before serving with curry.
  • 5
    Return meatballs to pan with juice, sauce, sugar and beans; simmer, covered, about 5 minutes or until meatballs are cooked through. Remove from heat; stir in remaining coriander and basil.
  • 6
    Serve curry with lemon grass rice.

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