INGREDIENTS
- 2 tbsp oil
- 30-50g green curry paste
- 400ml coconut milk
- 1/2 cup water
- 1 pack Hellers Thai Pork Meatballs
- 4 bok choy washed and sliced length-ways in half
- To serve: rice
- Thai basil/coriander
- Fresh chillies
METHOD
- In a medium sized pot fry off the curry paste in the oil for 1-2 mins then pour in the coconut milk and water. Bring up to the boil and then simmer gently for 5 mins to infuse the milk and curry paste
- Carefully add the meatballs and poach them in the simmering curry for 8-10 mins until thoroughly cooked. Add the bok choy just before serving and remove from heat
- Spoon into bowls and garnish with fresh Thai basil, coriander and sliced fresh chillies
- Serve with rice tossed in chopped coriander leaves