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Thai Red Curry Pork Meatballs with Bok Choy

Fragrant pork meatballs with a creamy, coconutty Thai red curry sauce with bok choy and jasmine rice. This recipe is super simple and definitely doesn’t lack in the flavour department.

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Breakdown

Prepare the meatballs.
Brown the meatballs.
Cook the curry sauce.
Cook the rice.
Add the meatballs back in.
Add the bok choy and cook.
Serve up and enjoy!

Tips

The amount of curry paste you use will differ from brand to brand. Start with 1-2 tablespoons and you can always add more.
Our favourite store-bought curry pastes are from the brand Mae Ploy - they don’t use any vegetable oils, additives or preservatives. You can find them at some supermarkets and most Asian supermarkets or speciality stores.
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Meal prep guide - if you followed the meal prep guide you would have already made the meatballs.

This recipe serves four, if you’re cooking for two simply halve the recipe.

INGREDIENTS Ingredients

500-600g pork mince
1 Tbsp fish sauce
1 Tbsp tamari
2 garlic cloves (crushed)
1 Tbsp ginger (grated)
1 ½ cups jasmine rice
1-2 Tbsp Thai red curry paste (depending on the brand you use)
400ml coconut cream
½ cup water
250g bok choy (ends removed and leaves separated)
Coconut oil

Garnish

1 cup coriander (roughly chopped)
¼ cup cashews (roasted and roughly chopped)
1 red chilli (finely sliced)
1 lime (cut into wedges)

Add the pork mince, fish sauce, tamari, garlic and ginger into a mixing bowl and mix well until combined. Roll them into small golf ball-sized meatballs.
Heat about 1 tablespoon of coconut oil in a saute pan over medium-high heat. Add the meatballs and cook for a couple of minutes on each side until nicely browned (they will not be fully cooked). Remove and set aside.
Cook the rice as per packet instructions.
Add 1 tablespoon of coconut oil to the pan, add the curry paste and cook for a couple of minutes until fragrant. Add the coconut cream and water and cook over medium heat for a few minutes so the sauce can develop in flavour and reduce slightly.
Add the meatballs into the pan with the coconut cream and simmer in the sauce with the lid on for 3-4 minutes. Add the bok choy, then pop the lid back on and cook for 2-3 minutes.
Divide the rice between four bowls, top with the meatballs, bok choy and pour over the fragrant curry sauce. Garnish with coriander, cashews, chilli and a squeeze of lime juice.

VARIATIONS

Protein

Swap out the pork mince for chicken mince or beef mince.
For a vegetarian option fry some tofu when you would cook the meatballs and then add the ginger, garlic, and tamari to the curry sauce.

Vegetables

Swap out the bok choy for brocollini, brocolli or green beans.

Other

You can swap out the Thai red curry paste for Thai green curry paste or make our Thai green curry paste from our basics section.

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