Thai red curry pork meatballs with bok choy

Ingredients

500-600g	pork mince
1 Tbsp	fish sauce
1 Tbsp	tamari
2	garlic cloves, crushed
1 Tbsp	ginger, grated
1½ cups	jasmine rice
1-2 Tbsp	Thai red curry paste, depending on the brand you use
400ml	coconut cream
250g	bok choy, ends removed and leaves separated
To cook	coconut oil

Garnish

1 cup	coriander, roughly chopped
⅓ cup	cashews, roasted and roughly chopped
1	red chilli, finely sliced
1	lime

Directions

1. 1. Add the pork mince, fish sauce, tamari, garlic and ginger into a mixing bowl and mix well until combined. Roll them into small golf ball-sized meatballs.
2. 2. Heat about 1 tablespoon of coconut oil in a saute pan over medium-high heat. Add the meatballs and cook for a couple of minutes on each side until nicely browned. Remove and set aside.
3. 3. Cook the rice as per packet instructions.
4. 4. Add 1 tablespoon of coconut oil to the pan, add the curry paste and cook for a couple of minutes until fragrant. Add the coconut cream and cook over medium heat for a few minutes so the coconut cream can reduce slightly.
5. 5. Add the meatballs into the pan with the coconut cream and simmer in the sauce with the lid on for 3-4 minutes. Add the bok choy, then pop the lid back on and cook for 2-3 minutes.
6. 6. Divide the rice between four bowls, top with the meatballs, bok choy and pour over the fragrant curry sauce. Garnish with the coriander, cashews, chilli and a squeeze of lime juice.

Laura Bedwell and Nikki Crerar run Assortment, a weekly menu planning service. Catch them on Instagram @assortment___ or head to assortmentfoods.com for more.

1. Serves: 4