Crispy pork & vegetable rolls
Crispy Thai rolls with pork and vegetables - great for a starter. You can make these ahead and freeze
Red Thai meatball curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g pack lean beefmince (10% fat)
- 2 red chillies1 chopped, 1 sliced
- thumb-size piece gingergrated
- 1 egg
- 1 tbsp sunflower or vegetable oil
- 1-1½ tbsp Thai red curry pastedepending on how spicy you like it
- 400ml can reduced-fat coconut milk
- 225g can bamboo shootsdrained
- 140g fine green beanstrimmed
- juice 1 limeplus extra wedges to serve
- 20g pack basil
- basmati riceor rice noodles, to serve
Nutrition: per serving
- kcal371
- fat26g
- saturates13g
- carbs4g
- sugars3g
- fibre2g
- protein31g
- salt0.79glow
Method
step 1
Put the mince into a large bowl with the chopped chilli, ginger and egg, then season generously. Mix well with your hands, then shape into 20 meatballs. Can be made and chilled up to a day ahead.
step 2
Heat the oil in a large non-stick frying pan, then brown the meatballs for 5 mins. Tip onto a plate. Add the curry paste, fry for 1 min, then pour in the coconut milk and half a can of water. Bring back to the boil and stir to make a smooth sauce.
step 3
Return the meatballs to the pan with the bamboo shoots and beans. Simmer for 5 mins until the beans are just tender and meatballs cooked through. To serve, season the sauce with salt, pepper and lime juice, then tear in the basil leaves. Scatter with sliced chilli and serve with rice or noodles and more lime wedges for squeezing over.
