Thai Red Curry with Pork Meatballs
Thai Red Curry with Pork Meatballs is for dinner! This recipe is comfort food. Spicy Red Thai Curry with juicy pork meatballs, noodles and vegetables!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner
Cuisine: Australian, International
Keyword: asian food, pork meatballs, thai food, thai red curry
Servings: 4
Calories: 665kcal
Thai Red Curry with Pork Meatballs
- 250 grams pork mince
- 1 egg free range
- 1 teaspoon fennel seeds
- 1 teaspoon salt to season
- 1 teaspoon pepper to season
- 1 teaspoon peanut oil
- 2 tbs red thai curry paste
- 400 ml coconut cream
- 2 teaspoon fish sauce
- ½ cup mushrooms sliced
- ⅓ cup spinach leaves
- 1 red capsicum (bell pepper)
- 1 long red chilli
- ½ lime cut in ¼s
- 125 grams rice noodles
Thai Red Curry with Pork Meatballs Method
Add the mince, garlic, fennel seeds, salt, pepper and egg to a mixing bowl and stir to combine
Roll into meatballs and cook in a splash of olive oil for 15 minutes
Add a splash of olive oil to a saucepan, fry off curry paste for approximately 2-3 minutes, add the coconut cream and stir to combine, bring to the boil, then reduce to a simmer
Add the mushrooms and capsicum to the curry mix, simmer for 15 minutes
In a heat proof bowl add rice noodles and cover with boiling water. Leave sit for 5 minutes, then drain
In your serving bowls, start by adding the rice noodles. Cover these with the the curry sauce, add the meatballs
Garnish with freshly slices lime, spinach leaves and red chilli
- *Use the packet instructions as a guide for cooking the rice noodles. There are a wide variety and this will affect cook times
- *Substitute Tofu for the Pork Meatballs for a Vegan/Vegetarian option
Calories: 665kcal | Carbohydrates: 38g | Protein: 18g | Fat: 51g | Saturated Fat: 36g | Cholesterol: 85mg | Sodium: 934mg | Potassium: 680mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2515IU | Vitamin C: 61.4mg | Calcium: 51mg | Iron: 4mg