Pork and Lentil Thai Red Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Thai
Serves: 10
Ingredients
  • 700g roasting pork (or mince)
  • ¼ c breadcrumbs
  • 1 tbs Red Curry Paste
  • 1 tbs coriander, chopped
  • 1 c red lentils
  • 1 tbs ginger and garlic paste (or 2 cloves of garlic 4cm piece of ginger blitzed to a paste)
  • 2 tsp coconut oil
  • 1 tbs Red Curry Paste
  • 250ml coconut milk
  • 1.5 c water
  • 1 tbs white sugar
  • ¼ red capsicum, sliced
  • handful coriander, chopped
  • 1 lime, juiced
Method
  1. Pre heat oven to 190°c / 375°f
  2. Trim some of the excess fat off the pork and chop into smaller pieces. Place into a food processor and blitz till coarsely ground.
  3. In a large bowl mix the pork, breadcrumbs, coriander and red curry paste till just combined. Don’t over mix it.
  4. Roll into heaped teaspoon size balls.
  5. Place on a lined baking tray and cook for 20 mins
  6. Rinse the red lentils under running water and leave aside
  7. Melt the coconut oil in a wok or large frypan and fry the ginger/garlic paste and the Red Curry Paste for 3 minutes
  8. Add the coconut milk and water and bring to boil.
  9. Add the cooked meatballs and rinsed lentils, bring down to a simmer and cover. Cook for 40 mins.
  10. Add the capsicum, coriander, lime juice and sugar. Stir to combine and cook for 3 minutes.
  11. Serve with rice and some more lime.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/pork-lentil-thai-red-curry/