Red Curry Pork Rissoles & Coconut Rice for Dinner
with Thai Pork Rissole Salad for Lunch
Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for tomorrow's lunch. For dinner, serve the rich pork rissoles with fragrant coconut rice and plenty of green veggies. Then, serve the remaining rissoles over a sweet potato and cashew-adorned salad for lunch the next day. Too easy!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2630kJ Energy, 24.7g Fat, 6.1g Saturated Fat, 57.5g Carbohydrate, 33.3g Sugars, 40.1g Protein, 896mg Sodium.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 tin
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 bag
herbs
1 head
broccoli
2 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1
fresh chilli
2
lime
1 packet
sweet chilli sauce
1 bag
snow peas
1 bag
mixed leaves
2 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 bag
green beans
1 packet
pork mince
¾ tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
Not included in your delivery
1
olive oil
1 cup
water
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
In a medium saucepan, add coconut milk, the water and a generous pinch of salt. Bring to the boil. Add basmati rice. Stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove pan from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes.
While rice is cooking, preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until tender, 20-25 minutes. Allow to cool, then refrigerate until you're ready to pack lunch.
SPICY! You may find the curry paste hot. Add less if you're sensitive to heat.
While sweet potato is roasting, thinly slice herbs. Trim green beans and cut into halves. Cut broccoli into small florets and roughly chop the stalk. In a large bowl, combine pork mince, fine breadcrumbs, egg, Thai red curry paste (see ingredients) and herbs. Using damp hands, shape heaped tablespoons of the mixture into rissoles (6-8 per person) and set aside on a plate.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and green beans until almost tender, 5-6 minutes. Season with salt and pepper, transfer to a plate and cover to keep warm. Return frying pan to a medium-high heat with a generous drizzle of olive oil. When oil is hot, cook rissoles in batches, turning occasionally, until browned all over and cooked through, 5-6 minutes. Transfer to a plate.
TIP: The rissoles will char a little in the pan, this adds to the flavour!
Thinly slice fresh chilli (if using). Reserve one lime for lunch, then slice remaining lime into wedges. Divide coconut rice between plates. Top with green veggies and some red curry pork rissoles (reserve two portions for lunch!). Sprinkle with chilli. Drizzle with 1/2 the sweet chilli sauce (reserve the rest for lunch!). Serve with lime wedges.
When you're ready to pack lunch, trim snow peas, then thinly slice lengthways. Juice reserved lime, then combine with reserved sweet chilli sauce. Divide sweet chilli-lime mixture between two containers. Divide mixed leaves, sweet potato and snow peas between the containers. Top with reserved Thai pork rissoles. At lunch, transfer rissoles to a microwave-safe plate and microwave until piping hot, 2-3 minutes. Toss the salad. Top with rissoles and roasted cashews to serve.