Thai Coconut Curry Pork Meatballs
with Cauliflower & String Peas
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
Squeezing lime wedges into this rich yellow Thai curry gives the dish an extra lift. Warm spices and luscious coconut milk linger and enrobe morsels of browned pork, simmered with a robust array of veg. It all comes together without carbs, in just 20 minutes.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 15ml Minced garlic
- 200g Cauliflower florets
- 100g String peas (sugar snap peas or snow peas)
- 50g Diced onions
- 1 Lime
- 36g Mild yellow curry paste
- 400ml Organic fair-trade coconut milk (non-GMO)
You will need:
Large pot
Oil
Salt & pepper (S&P)
Total Fat
63 g
Saturated Fat
39 g
Sodium
1180 mg
Total Carb
25 g
Sugars
9 g
Protein
40 g
Fibre
7 g
Preparation
Prepare & start the meatballs
- In a large bowl, combine the pork, 1 tsp of the curry paste (double for 4 portions), ½ the garlic, ½ the onions and S&P.
- Form into 10 meatballs (double for 4 portions).
- In a large pot, heat a drizzle of oil on medium-high.
- Add the meatballs and cook, 2 to 3 min. per side, until partially cooked.
- Transfer to a plate, leaving any browned bits in the pot. Reserve the pot.
Mise en place
- Meanwhile, halve the string peas crosswise.
- Roughly chop the cauliflower.
- Quarter the lime.
Start the curry
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the remaining garlic and onions, and S&P. Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant.
- Add the remaining curry paste and sauté, 30 sec. to 1 min., until fragrant.
- Add the coconut milk, cauliflower, meatballs and S&P.
- Simmer, 3 to 5 min., until the curry is beginning to thicken and the cauliflower is partially cooked.
Finish the curry, meatballs & serve
- To the pot, add the string peas. Cook, stirring often, 2 to 3 min., until the vegetables are crisp-tender and the meatballs* are cooked through.
- Add the juice of ½ the lime wedges.
- Divide the curry and meatballs between your bowls.
- Garnish with the remaining lime wedges. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
