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Dairy Free
Gluten Free
Anne-Marie

Pork Meatballs in Thai Coconut Curry with Kaffir Lime

& Mixed Vegetables over Jasmine Rice

Cooking time

30 minutes

Servings

2 / 4

Calories

850 /serving

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Anne-Marie's favourite

"Looking for an exotic yet traditional dish during this festive week? You will fall in love with the intoxicating flavours and aromas of this fabulous Thai-inspired recipe. What’s not to love about handmade pork meatballs (with your choice of none, a bit or a lot of fresh Thai chili), especially when they are simmered in a coconut milk curry full of bok choy, sweet pepper and kaffir lime leaf? Served over a bed of jasmine rice and garnished with fresh Thai basil, just one bite of this bright curry will win you over for good!"
–Anne-Marie

We will send you:

  • 285g Ground pork
  • 340g Baby bok choy
  • 1 Shallot (or onion)
  • 1 Lime
  • 1 Bell pepper
  • 1 Bunch of Thai basil
  • 2 Kaffir lime leaves
  • 1 Thai chili
  • 157g Jasmine rice
  • 36g Mild yellow curry paste
  • 165ml Coconut milk

  • You will need:

    Medium pot
    Large high-sided pan (or pot)
    Large pot
    Oil
    Salt & pepper
    Total Fat
    43 g
    Saturated Fat
    22 g
    Sodium
    1240 mg
    Total Carbs
    85 g
    Sugars
    8 g
    Protein
    39 g
    Fibres
    8 g
    Preparation
    a picture
    Cook the rice
    In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
    a picture
    Mise en place
    While the rice cooks, peel and mince the shallot. Core and medium dice the bell pepper. Quarter the lime. Pick the Thai basil leaves off the stems. Cut off and discard the root ends of the bok choy; roughly chop the leaves crosswise. Cut the chili lengthwise, remove the seeds and mince the flesh (thoroughly wash your hands after this step – the pepper is spicy).
    a picture
    Prepare & cook the meatballs
    In a medium bowl, combine the ground pork and shallot (add the Thai chili for a spicy dish); season with S&P. Gently mix to combine. Using your hands, form the mixture into meatballs about the size of a golf ball. In a large, high-sided pan (or pot), heat a drizzle of oil on medium-high. Add the meatballs and cook, turning occasionally, 6 to 8 minutes, until browned on all sides. Transfer to a plate.
    a picture
    Start the curry
    While the meatballs cook, in a large pot, heat a drizzle of oil on medium. Add the curry paste and cook, stirring frequently, 30 seconds to 1 minute, until the curry paste is toasted and fragrant. Add the sweet pepper; season with S&P. Cook, stirring frequently. 1 to 2 minutes, until beginning to soften. Add the coconut milk (shaking the can before opening), kaffir lime leaves and 1 cup of water (double for 4 portions). Simmer, stirring occasionally, 6 to 8 minutes.
    a picture
    Finish the curry & serve
    Add the cooked meatballs and bok choy to the pot of curry. Simmer, 1 to 3 minutes, until the bok choy is wilted. Remove from the heat and take out the kaffir lime leaves. Stir in the juice of ½ the lime wedges; season with S&P to taste. Divide the finished rice and curry between your bowls. Garnish with the Thai basil (roughly chop before adding). Bon appétit!

    *Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.