Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 400grams Woolworths pork & veal meatballs
- 2tablespoons green curry paste
- 60grams baby spinach leaves
- 400milliliter canned light coconut milk
- 1tablespoons brown sugar
- 1tablespoons fish sauce
- 250grams snow peas, trimmed, halved lengthways
- 200grams vermicelli rice noodles
- 2 limes, 1 juiced, 1 cut into wedges
- 1/2 cup cashews, toasted, chopped
Nutrition per serving
3200kJ / 765Cal
3200 Kilojoules or 765 Calories
37% of daily energy intake*
Protein
22.7grams
Fat
43.8grams
Carbs
67.8grams
Sugars
14.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A perfect recipe for a cosy night in, these juicy pork meatballs are served with a vibrant green curry paste, verdant veggies and tasty noodles.
Method
Step 1 of 5
Heat oil in a large, deep frying pan over medium-high heat. Cook meatballs, turning, for 4 minutes or until browned all over.
Step 2 of 5
Meanwhile, place paste, half of the spinach and 1/2 cup water in a small food processor. Process until smooth. Add paste mixture to meatballs and cook, stirring, for 1 minute or until fragrant.
Step 3 of 5
Add milk, sugar and fish sauce, then bring to the boil. Reduce heat to medium and simmer, uncovered, for 10 minutes or until meatballs are cooked through and sauce has thickened slightly, adding snow peas in the last 2 minutes of cooking.
Step 4 of 5
Meanwhile, cook noodles according to packet instructions until just tender. Drain.
Step 5 of 5
Stir lime juice into curry. Divide noodles among bowls. Spoon over curry. Top with remaining spinach and cashews,then serve with lime wedges.
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