Servings: 4 servings
- Medium Saucepan with Lid
- Baking Paper
- Baking Tray
- Large Bowl
- Large Frying Pan
- 4 kaffir lime leaves
- 1 cup coconut milk
- 1½ cups basmati rice
- 1¼ cups water
- 6 spring onions (scallions)
- 4 bok choy
- 2 heads broccoli
- 700 g pork mince (ground pork)
- 1 cup fine breadcrumbs
- 5 tablespoons Thai Red Curry Paste (see recipe), (see Note 1)
- 2 long red chillies, optional
- 2 limes, cut into wedges
- ¾ cup Sweet Chilli Sauce (see recipe), or to taste
- ¼ cup olive oil, or as required
- ½ teaspoon salt
- 1 tablespoon brown sugar
- 2 eggs
Plus Lunch Next Day
- 2 sweet potatoes
- 150 g snow peas
- 100 g baby spinach leaves
- 75 g roasted cashews
- ½ cup Sweet Chilli Sauce (see recipe), or to taste
- 1 lime
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- Tear the kaffir lime leaves into 1 cm (⅜") pieces (see Note 2 ). Add the coconut milk, water, kaffir lime leaves and salt to a medium saucepan and bring to the boil. Add the basmati rice and stir. Cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the saucepan from the heat. Set aside, keep covered until the rice is tender and any remaining cooking water is absorbed (about 10 minutes).
- While the rice is cooking, thinly slice the spring onion (see Note 3 ). In a large bowl, combine the pork mince, brown sugar, breadcrumbs, eggs, Thai red curry paste and spring onion. Using damp hands, shape heaped tablespoons of mixture into meatball rissoles (see Note 4). Set aside on a plate.
- Roughly chop the bok choi. Cut the broccoli into small florets and dice or slice the stalk (see Note 5 ). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and a dash of water and cook for about 5 minutes or until nearly tender. Add the bok choi and cook for a further 2 minutes until just tender. Season to taste with salt and pepper, transfer to a plate and cover to keep warm.
- Return the frying pan to a medium-high heat and add a generous drizzle of olive oil. Add ½ the meatballs and cook, turning occasionally, until browned all over and cooked through (about 5 minutes - see also Note 4). Transfer to a plate and repeat with the remaining meatballs.
- To serve, divide the coconut rice between plates and top with the cooked green vegetables and pork meatballs. Thinly slice the chillies (if using) and sprinkle over the meal. Serve with sweet chilli sauce and lime wedges on the side.
Making Your Lunch Next Day
- Preheat the oven to 220°C/200°C fan-forced (425°F ; Gas Mark 7 -8).
- Cut the sweet potato (unpeeled) into 1 cm (⅜") cubes. Place on an oven tray lined with baking paper, drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 25 minutes or until tender. Set aside.
- In the meantime microwave the pork rissoles until hot, 2-3 minutes. Trim the snow peas, then slice into 1 cm (⅜") pieces. Juice the lime and combine with the sweet chilli sauce. Divide the baby spinach leaves, sweet potato, snow peas and roasted cashews between serving plates, then top with the hot rissoles and sweet potato cubes.
- Thai red curry paste is readily available from most large supermarkets, or you can make it using our recipe ;
- You don't necessarily have to cut the kaffir lime leaves, it is ok to just scrunch them up. The idea is to release the oils into the cooking water for flavour ;
- It is best to just use the white parts of the spring onion. If you use the green parts of the onion you will find that the rissoles won't bind together properly. Rather than discarding the green parts, they can be put on top of the cooked vegetables when serving.
- The meat can be rolled into small balls or they can be flattened to resemble small hamburger patties. I find that flattening the rissoles to 1½ cm (⅔") makes them easier to cook and it is easier to ensure they are cooked through whilst having a good outer colour.
- Use a mandoline slicer to cut up the broccoli stems. It results in consistent pieces that cook evenly.
Serving: 1serving | Calories: 1751kcal | Carbohydrates: 186g | Protein: 65g | Fat: 89g | Saturated Fat: 38g | Cholesterol: 208mg | Sodium: 1664mg | Potassium: 3046mg | Fiber: 17g | Sugar: 57g | Vitamin A: 18820IU | Vitamin C: 374.3mg | Calcium: 557mg | Iron: 17.8mg
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