Pork Meatballs in Spicy Red Curry
with Garlic-Ginger Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
The math on this dish adds up nicely: meatballs plus curry equals a real paleo pleasure! Thai flavours spice up comforting bowlfuls of silky coconut milk with hot red curry paste. Add poblano pepper and wilted bok choy before bouncing in hearty pork meatballs.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 225g Baby bok choy
- 15ml Ginger paste
- 14g Cilantro
- 15ml Minced garlic
- 1 Poblano pepper (or green pepper)
- 400ml Organic fair-trade coconut milk (non-GMO)
- 18g Red curry paste
You will need:
Large pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
66 g
Saturated Fat
39 g
Sodium
770 mg
Total Carb
18 g
Sugars
8 g
Protein
39 g
Fibre
5 g
Preparation
Prepare & cook the meatballs
- In a large bowl, combine the pork, ½ the ginger, ½ the garlic and a big pinch of S&P.
- Form into 10 meatballs (double for 4 portions).
- In a large pot, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pot. Reserve the pot.
Mise en place
- Meanwhile, halve, core and medium-dice the poblano.
- Remove the root ends of the bok choy; separate the leaves.
- Roughly chop the cilantro leaves and stems.
Start the curry
- In the reserved pot, heat a drizzle of oil on medium.
- Add the curry paste (add ½ for medium spicy) and cook, scraping up any browned bits, 30 sec. to 1 min., until toasted and fragrant.
- Add the poblano and S&P. Cook, stirring often, 1 to 2 min., until beginning to soften.
- Add the coconut milk and cook, stirring occasionally, 6 to 8 min. (10 to 12 min. for 4 portions), until slightly reduced.
Cook the bok choy
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the remaining ginger and garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add ½ the bok choy and cook, partially covered, 2 to 3 min., until tender; season with S&P.
Finish the curry & serve
- To the pot of curry, add the meatballs, remaining bok choy and ½ the cilantro.
- Cook, stirring often, 1 to 2 min., until the bok choy is tender.
- Divide the curry and bok choy between your bowls.
- Garnish with the remaining cilantro. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
