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
  • Print


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


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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