Pork and Lentil Thai Red Curry

Pork and Lentil Thai Red Curry

Ingredients

700g roasting pork (or mince)

1/4 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

1/4 red capsicum, sliced

handful coriander, chopped

1 lime, juiced

Method

Pre heat oven to 190°c / 375°f

Makes about 30 mini meatballs

Trim some of the excess fat off the pork and chop into smaller pieces. Place into a food processor and blitz till coarsely ground.

Pork and Lentil Thai Red Curry Pork and Lentil Thai Red Curry 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

Pork and Lentil Thai Red Curry Pork and Lentil Thai Red Curry Pork and Lentil Thai Red Curry

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

Pork and Lentil Thai Red Curry Pork and Lentil Thai Red Curry

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.

Pork and Lentil Thai Red Curry

Pork and Lentil Thai Red Curry

Add the capsicum, coriander, lime juice and sugar. Stir to combine and cook for 3 minutes.

Pork and Lentil Thai Red Curry

Serve with rice and some more lime.

Pork and Lentil Thai Red Curry
Author: 
Recipe type: Dinner
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
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
Instructions
  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.

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