Leigh Hart's Cooking 4 Change Recipe

Red Curry Pork Meatballs with Chilli, Basil & Beans
DAIRY FREE/GLUTEN FREE

Prep time           15mins
Cook time          25mins
Serves                 4
Skill level             Easy

INGREDIENTS

500g pork mince
2 long red chillies, chopped
2 lime leaves, thinly sliced
3cm piece fresh ginger, peeled and grated
1⁄2 teaspoon sea salt
1 egg white
2 tablespoons each: peanut oil, red curry paste 400ml can coconut milk
200ml chicken stock
225g can bamboo shoots, drained
150g green beans, sliced
1 cup basil leaves, to serve
lime wedges, to serve
cooked rice, to serve

LET’S COOK

Place the pork mince, chillies, lime leaves, ginger, salt and egg white in a bowl and mix well to combine. Shape the mixture in 20 small rounds and chill for 20 minutes.

Heat the peanut oil in a large deep frypan over a medium heat and cook the meatballs, turning, for 5 minutes until golden. You will need to do this in batches so you don’t overcrowd the pan. Remove and keep warm.

Add the curry paste to the same pan and cook, stirring, for 1 minute. Add the coconut milk and chicken stock and cook for 2 minutes until it begins to thicken. Return the meatballs to the pan with the bamboo shoots and green beans. Simmer for 2 minutes, or until the beans are tender.

Sprinkle the meatballs with the basil and serve with lime wedges and rice. 

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