Thai-inspired coconut meatballs
These warm and comforting meatballs in a rich coconut broth are perfect for the whole family and keep well for lunch the next day.
Ingredients
Method
Ingredients
- 1 pack of Pams Sweet and Smokey Pork Mini Meatballs
- 1 can of Pams Coconut Milk
- 1 onion, thinly sliced
- 2 cups of Pams Asian Stir Fry Veggie mix
- 4 Tbsp of Red Thai Curry Paste
- 1 cup of White Rice
Optional:
- Fresh Coriander
Method
- Season a pot of boiling water, add your rice and cook to packet instructions.
- Add your frozen veggies to a bowl and pour over boiling water. Leave to sit for 30 seconds, then drain and set aside until ready to use.
- Heat olive oil in a fry pan over medium heat. Sear your meatballs until golden on all sides. Remove from the pan and set aside.
- To the same pan, add your onions and fry until softened. Stir in curry paste and fry for 2 - 3 minutes until fragrant. Pour in your coconut milk, and meatballs, cover and simmer for 10 - 12 minutes to cook the meatballs.
- Add your defrosted veggies to the pan and mix to combine. Serve the meatballs with a side of rice.
Top tip:
- Add chopped coriander as a garnish for added freshness and flavour.
Swaps:
- Any protein will work great with this dish so can swap pork meatballs for another option or cooked prawns.