THAI PORK MEATBALLS WITH COCONUT RICE

Transport your taste buds to the bustling streets of Thailand with these savoury pork Thai meatballs, drenched in a rich, creamy coconut sauce. A succulent meatball is created using our ginger soy sauce and Thai curry paste to create a balance of sweet, savoury, and spicy. Served alongside fluffy coconut rice, which complements the vibrant flavors of the dish, this recipe is perfect for a comforting yet exotic meal.

Serves 4

Ingredients:

500g Lean Pork Mince

2 tsp minced garlic

3 tbsp Asian Food Republic Ginger Soy Sauce

1 tbsp Thai green curry paste

2 tbsp finely chopped coriander

1 tsp chilli flakes (optional)

1/2 tsp salt

Coconut sauce:

150ml coconut cream

1 tbsp Asian Food Republic Ginger Soy Sauce

1 tsp Thai green curry paste

Coconut Rice:

2 cups Jasmine Rice

250ml coconut cream

1 inch piece ginger, sliced into 3 pieces

1/2 tsp salt

1 tsp sugar

Garnish:

Chopped coriander

Asian Food Republic Thai Lime Salt 

Asian Greens to serve (bok choy) or steamed broccoli or sautéed green beans.

Method:

Combine the garlic, Ginger Soy Sauce, Thai green curry paste, coriander and pork mince in a bowl. Mix together well and using roughly a tablespoon for each one, shape into small meatballs (should make 16).

Mix the coconut cream, Thai curry paste and Ginger Soy Sauce together in a small bowl and set aside. 

Take 2 cups of jasmine rice and rinse in cold water until the water runs clear (very important to remove the starch so the rice doesn’t get gloopy). Place the rinsed rice into a saucepan with 2 cups of water, sliced ginger, salt, sugar and the remaining coconut cream. Stir together and bring up to the boil. Once boiling cover with a tight lid and turn the heat down as low as possible. Cook covered for 20 minutes. Turn the heat off and leave the lid on for a further 5 minutes. Remove the ginger on serving.

While the rice is halfway through cooking, heat a large pan on a medium-high heat with a few tablespoons of oil and begin to fry the meatballs. Turning every 2 minutes until nicely browned on all sides (should take around 8 minutes). In the last minute of cooking time, pour in the coconut sauce to heat through and coat the meatballs. 

Plate up and serve with your favourite Asian greens, and garnish with the Thai lime salt. 

Notes:

  • Pork mince can be substituted with beef or chicken mince. (note cooking time may vary)