Recipe

Red Curry

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Red Curry

A warming coconut & massamun curry with basil & lemon zest pork meatballs. Served on brown rice.




Ingredients to serve 2

  • ½ cup x parboiled brown rice
  • 250g x pork mince
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • 1 tbsp x massamun curry paste
  • 200ml x coconut milk
  • 5g x fresh basil– remove stalks
  • 2 x courgettes – dice (1cm)
  • 100g x tenderstem broccoli – trim stalks
  • ½ x lemon – zest & juice
  • salt and pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 1 cup x parboiled brown rice
  • 500g x pork mince
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 2 tbsp x massamun curry paste
  • 400ml x coconut milk
  • 10g x fresh basil– remove stalks
  • 4 x courgettes – dice (1cm)
  • 1 x tenderstem broccoli – trim stalks
  • lemon – zest & juice
  • salt and pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Brown rice: Pour boiling water (3 cups for 4; 1½ cups for 2) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.

Step 4

Meatballs: Finely chop HALF the basil leaves (reserve the rest for later). Mix together the pork mince, garlic, lemon zest and the chopped basil, season generously with salt and pepper and shape the mixture into golf ball sized meatballs. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the meatballs and cook for 3-4 minutes, until golden brown (not cooked through). Move them around in the pan to make sure they brown evenly. Set aside.

Step 5

Red curry: Place the same pan back on medium-high heat. Add the onion and a pinch of salt and cook for 5 minutes until softened. Add the courgettes and sauté for 3 minutes until golden. Mix through the massamun curry paste (spicy- use to preference), water (4 tbsp for 4; 2 tbsp for 2) and coconut milk. Stir to dissolve the paste. Add in the meatballs and simmer (gently boil) for 6-8 minutes. Add the tenderstem broccoli and cook for 2-3 minutes until cooked. Season to taste with salt, pepper and lemon juice. Chop the rest of the basil and stir through the curry.

Step 6

Serve the red curry over rice.