Curried Meatballs & Wombok

Prep Time
Cook Time
Ready In

"From Recipe+ August '17."

Original recipe yields 4 servings


  • Serving Size: 1 (388.2 g)
  • Calories 587.3
  • Total Fat - 26.8 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 91.9 mg
  • Sodium - 205.8 mg
  • Total Carbohydrate - 53.9 g
  • Dietary Fiber - 3 g
  • Sugars - 8.8 g
  • Protein - 31 g
  • Calcium - 51.4 mg
  • Iron - 6.4 mg
  • Vitamin C - 11.4 mg
  • Thiamin - 0.4 mg

Step 1

Combine mince, curry paste and coriander in a small bowl, roll mixture into 12 balls.

Step 2

Heat a wok or large frying pan over moderate heat and add half the oil and swirl to coat surface and then add meatballs, stir-fry for 3 minutes or until browned and cooked and then transfer to a heatproof plate.

Step 3

Add remaining oil to wok, stir-fry onion and beans until beans are tender and then add garlic, chilli and curry powder and stir-fry for 30 seconds or until fragrant and then return meatballs to wok with wombok, coconut, cream and the water and stir fry for 2 minutes or until wombok wilts.

Step 4

Sprinkle with extra coriander and serve meatballs with rice.

Tips & Variations

No special items needed.



I made a few substitutions on this recipe as I could not find some of the ingredients. For the wombok I used one bok chop and for the coconut cream I used half and half. As I did not have the coconut cream for the oil I used coconut oil. This makes a lot which we enjoyed with rice. Thanks for sharing!

review by:
(28 Mar 2018)