Pork and Lentil Thai Red Curry
Total time
Author: FinSki's
Recipe type: Dinner
Cuisine: Thai
Serves: 10
- 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
- Pre heat oven to 190°c / 375°f
- Trim some of the excess fat off the pork and chop into smaller pieces. Place into a food processor and blitz till coarsely ground.
- In a large bowl mix the pork, breadcrumbs, coriander and red curry paste till just combined. Don’t over mix it.
- Roll into heaped teaspoon size balls.
- Place on a lined baking tray and cook for 20 mins
- Rinse the red lentils under running water and leave aside
- Melt the coconut oil in a wok or large frypan and fry the ginger/garlic paste and the Red Curry Paste for 3 minutes
- Add the coconut milk and water and bring to boil.
- Add the cooked meatballs and rinsed lentils, bring down to a simmer and cover. Cook for 40 mins.
- Add the capsicum, coriander, lime juice and sugar. Stir to combine and cook for 3 minutes.
- Serve with rice and some more lime.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/pork-lentil-thai-red-curry/
3.2.2708