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Pork and prawn meatball curry

September 10, 2013 by Shari

Life is about change – the one thing that is constant in our lives is change. As I wait for some things to change (hoping and praying that they would change sooner rather than later), there are some things in my life that change without you noticing and some things that you wish would never change. Change the way you make your meatballs with CookingPlanIt. The never-ending hunt for the best meatballs will now cease with the discovery of the ever-tempting Bora-Bora Fireballs recipe at https://cookingplanit.com/recipe/bora-bora-fireballs.

I’m thankful and always open to changes in food. I love trying new ingredients and new cuisine… And I like experimenting with new techniques and flavours. When I think of meatballs, I think of Italian food – but that technique doesn’t always have to go with those traditional flavours.

Think about pairing new techniques with old, favourite flavours or visa versa in an effort to put something new and exciting on the table. Because they say that change is as good as a holiday 🙂

PORK AND PRAWN MEATBALL CURRY
500 grams pork mince
15 large green prawns, raw, peeled and roughly chopped
2 cloves of garlic, crushed
3cm ginger, peeled and roughly chopped
3 spring onions, sliced
3 tablespoons fish sauce
1 egg white
1 tablespoon peanut oil
2/3 cup red curry paste
1 x 400ml can of coconut milk
1 cup chicken stock
1 tablespoon finely chopped palm sugar
2 tablespoons of lime juice
300 grams of green beans
300 grams of baby corn
4 French shallots

Place the pork, prawn, garlic, ginger, spring onions, 1 tablespoon of fish sauce and egg white in a bowl and combine well. Refrigerate for one hour. Using wet hands, roll tablespoonfuls of the mixture into balls. Heat oil I. A frying pan over high heat. Cook the meatballs in batches, turning occasionally for 2-3 minutes or until golden – set aside.

Reduce the heat, add the curry paste and shallots to the pan and cook until fragrant. Add the coconut milk, stock, remaining fish sauce, sugar and bring to the boil. Add the meatballs, green beans and baby corn and cook for 10 minutes or until cooked through and the sauce is thickened.

Add lime juice and stir to combine.

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Filed Under: Dinner, recipe Tagged With: change, cooking, green prawns, meatballs, Pork Mince, red curry paste, Thai

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Comments

  1. sammie@theannoyedthyroid.com says

    July 22, 2016 at 7:04 pm

    Oh I love a good curry! Indian meatballs are totally a thing – my friend has given me some recipes, I’ve eaten them, I just need to blog them! I love the combination of pork and prawn, how yummy!

    • Shari from GoodFoodWeek says

      July 23, 2016 at 3:10 pm

      Oh my Sammie – I would love to see a few of your friend’s Indian meatball recipes. Pork and prawn is such a good flavour combination…if I am ordering dumplings, or rice paper rolls… I am ordering pork and prawn 😉

  2. Nancy @ Plus Ate Six says

    July 22, 2016 at 3:53 pm

    It sounds absolutely delicious!

    • Shari from GoodFoodWeek says

      July 23, 2016 at 3:09 pm

      So delicious, Nancy – let me know if you decide to give this recipe a go.

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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