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Pork Meatballs in Thai-Style Coconut Curry

with Kaffir Lime & Mixed Vegetables over Jasmine Rice

Cooking time

30 minutes




810 /serving

One taste will have you falling in love with the intoxicating fragrances of this mild yellow curry. After shaping and searing your little pork meatballs, you’ll simmer them in an aromatic coconut curry sauce chock-full of bok choy and sweet bell pepper, and perfumed with kaffir lime leaves. Served over a bed of jasmine rice and garnished with fresh Thai basil, this bright bowlful will make your (cosy) night.

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
  • 157g Jasmine rice
  • 36g Mild yellow curry paste
  • 165ml Coconut milk

You will need:

Medium pot
Medium pan
Large pot
Salt & pepper
Total Fat
38 g
Saturated Fat
17 g
1240 mg
Total Carbs
82 g
8 g
38 g
8 g
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Cook the rice
In a medium pot, combine the rice, 1 ½ cups 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 has been 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.
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Mise en place
While the rice cooks, core and medium-dice the bell pepper. Zest and 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. Peel and mince the shallot.
a picture
Make the meatballs
In a medium bowl, combine the ground pork, shallots and as much of the lime zest as you’d like; 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 medium pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 6 to 8 minutes, until browned on all sides and cooked through.
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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, 30 seconds to 1 minute, until toasted and fragrant. Add the bell pepper; season with S&P. Cook, stirring, 1 to 2 minutes, until beginning to soften. Add the coconut milk, kaffir lime leaves and 1 cup water (double for 4 portions). Simmer, stirring occasionally, 6 to 8 minutes (10 to 12 minutes for 4 portions), until thickened.
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Finish the curry & serve
To the pot of curry, add the cooked meatballs and bok choy. Simmer, 1 to 3 minutes, until the bok choy is wilted. Remove from the heat; take out and discard the kaffir lime leaves. Stir in the juice of up to ½ the lime wedges (to taste); season with S&P. Divide the finished rice and curry between your bowls. Garnish with the Thai basil (roughly chop before adding) and remaining lime wedges. Bon appétit!

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