Kaeng Phed Look Chin Moo (Red Curry with Pork Meatballs)
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Ingredients
- 450 g pork mince
- 3 tbsp thai red curry paste
- 400 ml coconut milk
- 150 g fine green beans, trimmed
- 4 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 15 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 468 kcal
- Protein
- 25 g
- Carbohydrate
- 9.6 g
- of which sugars
- 7 g
- Fat
- 36.7 g
- of which saturates
- 23.3 g
- Fibre
- 2.5 g
- Salt
- 2.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Shape the pork mince into small meatballs.
- 2
Fry the thai red curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 3
Add the meatballs and brown all over for 4 minutes.
- 4
Pour in the rest of the coconut milk and the kaffir lime leaves, cover and simmer for 12 minutes until the meatballs are cooked through with no pink remaining.
- 5
Add the green beans and simmer uncovered for 5 minutes until tender.
- 6
Season with the fish sauce and palm sugar.
- 7
Scatter with thai basil leaves and serve with jasmine rice.
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