Thai Red Curry Meatballs – Meal Prep Series

Say hello to your new fave weekday lunch Spicy, juicy Red Thai Curry Meatballs paired with cooling cucumber-edamame salad and perfectly steamed jasmine rice — this one’s got all the texture, freshness, and flavour you need.

Thai Red Curry Meatball & Edamame Cucumber Salad Recipe 

Ingredients:

Meatballs:
500g pork mince
1 egg
1 cup panko breadcrumbs 
2 tbsp Mekhala Thai Red Curry Paste
1 tbsp soy sauce
1 tsp sesame oil

Rice:
1.5 cups uncooked jasmine rice

Salad:
Cucumber
Edamame
Coriander
Grated Ginger
Soy sauce
Sesame oil
Minced garlic

Method:

1. Make the Meatballs: In a bowl, mix 500g pork mince, 1 egg, 1 cup panko breadcrumbs, 2 tablespoons Mekhala Red Thai Curry Paste, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Form into 20 small meatballs.
2. Cook the Meatballs: Heat oil in a pan and fry the meatballs in batches until browned and cooked through. Set aside.
3. Cook the Rice: Rinse 1.5 cups jasmine rice. Cook according to packet instructions. Fluff with fork and let cool.
4. Make the Salad: Slice cucumber thinly. In a bowl, mix with thawed edamame, chopped coriander, grated ginger, a splash of soy sauce, sesame oil, and minced garlic.
5. Assemble: Divide rice into containers, top with meatballs and salad. Garnish with Mekhala Crispy Onions.

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