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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Just bought up big with some pork fillets so saving this recipe as it seems opportune. From Recipe +. Serve with Jasmine rice or rice of choice (mine is Doongara) Ingredients:
650 g pork mince |
1/3 cup red curry paste |
2 (400 ml) coconut milk |
300 g vegetables (frozen stir fry mix thawed) |
Directions:
1. Combine the mince and half the curry paste in a large bowl and then shape into 20 meatballs.
2. Heat a large frying pan over moderate heat and cook meatballs in batches or for 2-3 minutes or until browned and then transfer to a heatproof bowl.
3. Reduce heat and add coconut milk and remaining paste to pan and simmer, uncovered, stirring occasionally for 5 minutes and then add meatballs and simmer curry, uncovered for 3-4 minutes or until meatballs are cooked.
4. Stir in vegetables and simmer curry or 3 minutes or until heated.
5. Spoon rice into bowls and top with curry.
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