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Free-range Thai-style Pork Meatball Curry with Black Rice
Warming garlic, zingy ginger, fresh coriander – you’ll make these wow-factor meatballs with British pork. Simmer them in a crowd-pleasing, coconutty curry broth, bursting with vitamin-rich veg. Black rice adds crunch.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 160g green beans
- 80g creamed coconut
- 1 handful of fresh coriander
- 200g black rice (Organic Black Rice)
- 1 onion
- 1 chilli
- 500g free-range pork mince
- 3 tbsp thai yellow curry paste (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 4 garlic clove
- 160g baby corn
- 8cm fresh ginger
Nutritional Information
Calories: 662
Protein: 33g
Carbs: 47g
Fat: 38g
Free-range Thai-style Pork Meatball Curry with Black Rice
Warming garlic, zingy ginger, fresh coriander – you’ll make these wow-factor meatballs with British pork. Simmer them in a crowd-pleasing, coconutty curry broth, bursting with vitamin-rich veg. Black rice adds crunch.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a measuring jug, a large bowl, a large frying pan & a large lidded frying pan
Get the rice on
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Prep the veg
- Finely grate the garlic and ginger. Roughly dice the onion
- Trim and halve the green beans. 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, half the coriander and a pinch of salt. Mix and form into 16 meatballs
- Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the meatballs and cook for 18 mins, turning frequently, until golden brown and cooked through
Meanwhile, make the curry sauce
- Heat the other large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the green beans and onion and cook for 5 mins, until softening. Season with salt and pepper
- Add the curry paste, the remaining garlic and remaining ginger. Cook for 1 min, then add 400ml water and the creamed coconut
- Bring to the boil to dissolve the coconut, then simmer for a further 4-5 mins, until the sauce has thickened slightly
- Add the meatballs and baby corn. Cover with a lid and simmer for 3-4 mins, until the veg has softened. Season to taste
Last bits & plate up
- Deseed and finely slice the chilli
- 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 rice between bowls, topped with the pork meatball curry. Sprinkle over the chilli (or to taste) and remaining coriander
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