Paleo: Pork Meatballs in Spicy Red Curry
with Sweet Pepper & Garlic-Ginger Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Do the math on this dish and you’ll find it adds up quite nicely: meatballs plus curry equals a real paleo pleasure! Thai-style flavours spice up these comforting bowlfuls, which bring together the exotic charms of silky coconut milk with a hot and fragrant red curry paste. Add some lovely vegetables—sweet pepper and wilted bok choy, boosted with cilantro—before bouncing in your hearty pork meatballs laced with ginger and garlic.
We will send you:
- 340g Ground pork (high-protein serving)
- 1 Sweet pepper
- 340g Baby bok choy
- 15ml Minced garlic
- 1 Bunch of cilantro
- 15ml Ginger paste
- 165ml Coconut milk
- 18g Red curry paste
You will need:
Medium pan
Large pot
Oil
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
18 g
Sodium
800 mg
Total Carb
16 g
Sugars
7 g
Protein
37 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) about the size of a golf ball. 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, core and medium-dice the sweet pepper. 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 sweet pepper and S&P. Cook, stirring frequently, 1 to 2 min., until beginning to soften. Add the coconut milk and ⅓ cup water (double for 4 portions). 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 frequently, 1 to 2 min., until the bok choy are tender. Divide the curry and bok choy between your bowls. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
