The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Thai Green Pork Meatball Curry with Black Rice & Mangetout
Spice up free-range British pork with aromatic ginger, garlic and coriander. Pan-fry the meatballs till golden and juicy, then simmer in a creamy Thai green curry. Dish up with crunchy mangetout, baby corn and black rice. Top with fresh chillis for a bit of kick!
High protein
5 plants
Serving size
Ingredients
- 200ml coconut milk (Coconut, Water)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 3 tbsp thai green curry paste (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 300g free-range pork mince
- 1 handful of fresh coriander
- 80g baby corn
- 80g mangetout
- 1 chilli
- 4cm fresh ginger
- 3 garlic clove
- 100g black rice (Organic Black Rice)
Nutritional Information
Calories: 774
Protein: 40g
Carbs: 46g
Fat: 46g
Ingredients
- 3 garlic clove
- 1 handful of fresh coriander (use half)
- 80g baby corn (use half)
- 1 chilli (use half)
- 100g black rice (use half) (Organic Black Rice)
- 200ml coconut milk (use half) (Coconut, Water)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 80g mangetout (use half)
- 4cm fresh ginger (use half)
- 3 tbsp thai green curry paste (use half) (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 150g free-range pork mince
Nutritional Information
Calories: 766
Protein: 40g
Carbs: 48g
Fat: 45g
Thai Green Pork Meatball Curry with Black Rice & Mangetout
Spice up free-range British pork with aromatic ginger, garlic and coriander. Pan-fry the meatballs till golden and juicy, then simmer in a creamy Thai green curry. Dish up with crunchy mangetout, baby corn and black rice. Top with fresh chillis for a bit of kick!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium lidded frying pan, a large bowl, a sieve, a grater & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Prep time
- Finely grate the garlic and ginger. Deseed and thinly slice the chilli. Trim and halve the mangetout. Halve the baby corn lengthways. Roughly chop the coriander
Make the meatballs
- In the large bowl, combine the pork with half the garlic, half the ginger and half the coriander. Season with a pinch of salt and pepper, then mix and form into 10 meatballs (5 for 1 person)
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the meatballs and cook for 5 mins, until golden brown all over
Simmer the curry
- Add the Thai curry paste to the pan, along with the remaining garlic and ginger
- Cook for 1 min, then add the coconut milk, stock powder and 50ml water (25ml for 1 person). Simmer for a further 7 mins
- Add the mangetout and baby corn, cover with a lid and simmer everything for a final 8 mins, until the pork is cooked through. Season with salt and pepper
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside.
- Share the meatball curry between bowls, with the rice alongside. Sprinkle over the chilli (for those who'd like the heat) and remaining coriander
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