Thai red curry pork meatballs with capsicum and spinach

It has been a bit colder in Brisvegas lately. As such, I have been thinking of comfort foods that are a little bit more indulgence and suited to the winter weather than the previous months. I love a good curry and have been making a lot of meatball recipes lately, so I thought why not combine the 2 and I came up with this dish.

I chose to make the meatballs and cook them separately to the curry but you could very well also cook them in the curry sauce, they will just have a softer texture and not the crispy texture to the  shallow fried version. Last Saturday one of my friends and I did an Ashtanga yoga workshop, then came home and whipped up this dish. The time involved was quite minimal but the results were amazing. The veggies were the right ones to complement the dish and the curry had a nice thickness to it due to the use of coconut cream not coconut milk. As I added heaps of spices and seasoned the meatballs really well each bite of them was delicious and the meal was a great success.

This dish freezes really well too, I use sandwich plastic bags in the freezer so they don’t take up too much room and then mid-week you can have a delicious meal without the labour and wash up time.

Stay tuned as the next version of this dish is going to be a Thai Green Curry with chicken meatballs – yum, yum!

Serves 4
Prep time: 15 minutes
Cook time: 30 minutes

Pork meatball Ingredients

500 grams pork mince
1 ½ tablespoons minced garlic
1 tablespoon chilli flakes
1 teaspoon fennel seeds
1 tablespoon olive oil
salt (to season)
pepper (to season)

Meatball method

  1. Add mince, garlic and spices to mixing bowl, stir to combine
  2. Roll into meatballs, place on lined baking tray
  3. Add splash of oil to fry pan, cook meatballs, turning once for approx. 5 minutes
  4. Rest on plate with paper towel for 3 minutes after cooking

Curry ingredients

jar red curry paste
2 x 400ml cans coconut cream
large red capsicum, thinly sliced
200g baby spinach leaves

Curry method

  1. Put a splash of oil olive in the fry pan, add the curry paste and fry off for 3 minutes
  2. Add the coconut cream and stir to combine
  3. Add the meatballs, capsicum and spinach, put lid on and simmer for 3 minutes
  4. Serve with rice



Mince mixture for the meatballs – add lots of spices and season well!!


You can see the chilli flakes and fennel in this picture – full of flavour!


Cooking the meatballs, takes no time at all.


Meatballs resting after being cooked.


Lots of spinach can be added and needs hardly any cooking time.


Yum! Ready to eat .

Enjoy!! xx


About Adrianne - Sweet Caramel Sunday

I love spending time in my kitchen, being creative and making great food! Website: Instagram: sweetcaramelsunday
This entry was posted in Dinner, food, Food photography, Home cooking, receipes, Vegetables, Weekend and tagged , , , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Thai red curry pork meatballs with capsicum and spinach

  1. chefkreso says:

    I just saved this recipe, trying it next week first thing 😀

    Liked by 1 person

  2. Jamchop says:

    Nice, good luck Kreso. It is easy and delicious!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s