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.
- 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
- 1Combine 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.
- 2Cook curry paste in same pan, stirring until fragrant. Add coconut milk; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes.
- 3Meanwhile, to make lemon grass rice; combine rice, the water, lemon grass and chilli in large saucepan; bring to the boil, stirring occasionally.
- 4Reduce 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.
- 5Return 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.
- 6Serve curry with lemon grass rice.