Pork Meatballs in Spicy Red Curry
with Garlic-Ginger Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
The math on this dish adds up nicely: meatballs plus curry equals a real paleo pleasure! Thai flavours spice up comforting bowlfuls of silky coconut milk with hot red curry paste. Add sweet pepper and wilted bok choy before bouncing in your hearty pork meatballs.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 14g Cilantro
- 15ml Minced garlic
- 15ml Ginger paste
- 1 Sweet pepper
- 225g Baby bok choy
- 18g Red curry paste
- 400ml Organic fair-trade coconut milk (non-GMO)
You will need:
Large pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
66 g
Saturated Fat
39 g
Sodium
770 mg
Total Carb
20 g
Sugars
9 g
Protein
39 g
Fibre
5 g
Preparation
Prepare & cook the meatballs
- In a large bowl, combine the pork, ½ the ginger, ½ the garlic and a big pinch of 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, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pot. Reserve the pot.
Mise en place
- Meanwhile, halve, core and medium-dice the sweet pepper.
- Remove the root ends of the bok choy; separate the leaves.
- Roughly chop the cilantro leaves and stems.
Start the curry
- In the reserved pot, heat a drizzle of oil on medium.
- Add the curry paste (add ½ for medium spicy) and cook, scraping up any browned bits, 30 sec. to 1 min., until toasted and fragrant.
- Add the sweet pepper and S&P. Cook, stirring often, 1 to 2 min., until beginning to soften.
- Add the coconut milk and cook, stirring occasionally, 6 to 8 min. (10 to 12 min. for 4 portions), until slightly reduced.
Cook the bok choy
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the remaining ginger and garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add ½ the bok choy and cook, partially covered, 2 to 3 min., until tender; season with S&P.
Finish the curry & serve
- To the pot of curry, add the meatballs, remaining bok choy and ½ the cilantro.
- Cook, stirring often, 1 to 2 min., until the bok choy is tender.
- Divide the curry and bok choy between your bowls.
- Garnish with the remaining cilantro. Bon appétit!
Goodfood & Chef: Lessons in cooking from the masters
We're bringing in Canada's top chefs to teach us all a thing or two about cooking. Starting in September, order Goodfood & Chef recipes by Chef Laurent Dagenais and Chef Chuck Hughes.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
