Instructions
Ingredients
Nutrition
1
Preheat the oven to 200°C conventional, 180°C fan or gas mark 6. In a large bowl, combine the pork mince, almond flour, ginger, garlic, 2 tablespoons of Thai red curry paste, egg, salt and black pepper. Mix with a spatula or large fork until the egg is fully incorporated. Cover and chill for 15 minutes, then shape the mixture into evenly sized meatballs and arrange on a lined baking tray.
Salt1/2 tsp (3 g)
Almond Flour1/2 cups (72 g)
Garlic3 cloves
Egg1
Ginger2 tbsp (33 g)
Black Pepper1/4 tsp (0.69 g)
Pork Mince500 g
Thai Red Curry Paste2 tbsp (31.5 g)
2
Bake the meatballs for 20 minutes, or until cooked through and lightly browned.
3
Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and bell pepper and cook for 5–7 minutes, until softened and lightly golden. Stir in the remaining 2 tablespoons of Thai red curry paste and cook for 1 minute.
Red Bell Pepper1
Thai Red Curry Paste2 tbsp (31.5 g)
Vegetable Oil1 tbsp (15 ml)
Onion1
4
Pour in the coconut milk and bring to a gentle simmer. Add the baked meatballs and simmer over medium-low heat for 10–15 minutes, turning them occasionally, until the sauce has thickened slightly and the flavours have combined. Garnish with coriander and serve with rice, stir-fry noodles or courgette noodles.
Coconut Milk (tinned)1 2/3 cups (400.01 ml)
Coriander1/4 cups (15 g)
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