Tags:
Rice | Pasta | Noodles Multicooker Dinner | Main Beef | Lamb | Pork

Make this fragrant coconut curry with pork and prawn balls, vermicelli and greens in the pressure multicooker. Minimum effort, maximum flavour comfort food.

You will need:

  • 4 tablespoons olive oil
  • 3 cloves garlic, minced or finely chopped
  • 8 sprigs curry leaves, leaves picked
  • 3cm fresh ginger, peeled, finely chopped
  • 2 green scud chillies, finely chopped
  • 2 teaspoons black mustard seeds
  • 1 - 2 stalks lemongrass, pounded with a pestle to flatten and split
  • 400ml coconut milk
  • 1L chicken stock
  • 3 tablespoons fish sauce
  • ¼ cup lime juice
  • 150g glass vermicelli, soaked in warm water for 5 mins, drained in colander
  • 4 bunches bok choy, cut into bit sized pieces
  • 1 cup roughly chopped coriander or picked Vietnamese mint leaves

Pork and prawn balls:

  • 400g course pork mince (not too lean)
  • 350g prawn meat, chopped coarsely
  • 2 tablespoon s tapioca flour
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • ¼ teaspoon white pepper

Let's make it:

Step 1:

To make the pork and prawn balls, first blitz the pork mince in a food processor until it turns into a paste. Transfer to a medium bowl and mix well with the prawn meat, tapioca flour, fish sauce, sugar and white pepper. With wet hands, roll into golf ball sized balls.

Step 2:

Set the Pressure Multicooker to BROWN Press START/STOP. When heated, a dd half of the olive oil, then arrange all the pork and prawn balls in a single layer in the pot. Turn them occasionally to brown as much of the surface as possible then transfer them onto a plate.

Step 3:

Combine the remaining oil, garlic, curry leaves ginger, chillies and mustard seeds in the pot and stir fry until fragrant but not coloured. Press START/STOP.

Step 4:

Stir in the lemongrass, coconut milk, stock and fish sauce, then return the pork and prawn balls back into the pot. Secure li d and ensure the Steam Release Dial is in the ‘Seal’ (closed) position. Press MANUAL and set timer to 5 minutes. Press START/STOP.

Step 5:

When cooking has finished, release the steam and remove the lid. Add lime juice, glass vermicelli and the bok choy. Secure lid and wait for 5 minutes to soften before serving garnished with coriander.