Substituting meatballs for slower cooked cuts of meat makes for perfect 30 minute cooking without sacrificing flavours. This recipe combines free range pork mince balls with green beans and Thai basil in a rich red coconut sauce. Served with steamed long grain rice, this is a "must cook" dish.

30 Minutes. Free Range. 

Serves 2.

400g free range pork mince
25g red curry paste
1 tin coconut milk
3/4 cup long grain rice
2cm ginger
2 sprigs Thai basil
125g green beans

Cook rice and prepare ingredients 
Using absorption method, cook rice. Place the rice in saucepan with 1.5 cups cold water. Bring to the boil until liquid has completely absorbed. Cover pot remove from heat and set aside minimum 15 minutes.Peel and grate ginger. Top and tail beans then halve.

Cook meatballs
Place pork mince, ginger, salt and pepper in a bowl and mix well to combine. Wet hands to stop mince from sticking! Shape into golf balls sized pieces and set aside. Heat a drizzle of olive oil in a non-stick frying pan over medium heat and cook balls for 5 minutes, turning until golden all over. Remove from pan. Add the curry paste to the same pan. Cook, stirring for 1 minute. Pour in coconut milk and cook for another 2 minutes until it begins to thicken. Season with salt and pepper. Return meatballs to the same pan and simmer for 5 minutes. Shake occasionally to coat. Add beans then stir. Cooking for a further 3-4 minutes until beans are tender. Remove from heat. Remove leaves from thai basil and stir through.

To serve
Place rice in a bowl and top with pork, beans and curry sauce. 


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

May 22, 2016 by Timothy Ryder
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