Thai Coconut Lentil Meatballs

with Rice Noodles, Bok Choy & Spicy Green Curry Sauce

Complex | 30 min

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Inspired by the spicy and rich flavours of Thai green curry, this vegetarian recipe brings the heat! Hand-formed lentil meatballs with delicious crispy onions are simmered in a seasoned-to-taste spicy green curry sauce with tender rice noodles, shallot, bell pepper and bok choy.

May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Soy, Sulphites, Tree Nuts

What We'll Send

Assorted Mini Bell Peppers
Flax Meal
Rice Noodles
Green Onion
Crispy Onions
Minced Lemongrass
Thai Green Curry Paste
Canned Coconut Milk Small
Baby Bok Choy
Canned Brown Lentils
Chickpea Flour
Thai Basil
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1002
Fat 46g
Protein 24g
Carbohydrates 124g

Cooking Directions


Tip: Having wet hands in when forming the meatballs in Step 2, helps to prevent the meatballs from sticking to your fingers. Don't rinse the lentils in Step 1. The starch helps the meatballs stick together.


Begin Meatballs

  • Bring 2 ½ litres salted water to a boil in a large pot.
  • Wash and thinly slice green onion.
  • In a large bowl, combine chickpea flour, flax meal and ½ tsp. salt.
  • Use clean hands to crumble in crispy onions.
  • Drain lentils in a sieve but do not rinse.
  • Add lentils and half of the following: garlic, ginger and green onion.
  • Add ¼ cup water and season to taste with pepper.
  • Using clean wet hands, mash meatball mixture with clean hands until it sticks together well without crumbling.

Cook Meatballs

  • Heat 2 tbsp. oil in a large non-stick skillet over medium heat.
  • Form meatball mixture into 10 1½ inch meatballs and place directly into the hot skillet.
  • Cook for 8–10 minutes turning occasionally until golden and crispy on all sides.
  • Remove meatballs from skillet and set aside on a plate.

Cook Noodles

  • Add rice noodles to boiling water and cook for 2–3 minutes or until al dente.
  • Drain in a sieve and rinse well with cold water until water runs clear to prevent clumping.

Prepare Ingredients

  • Wash Thai basil, bell peppers, and bok choy.
  • Pick and chop Thai basil.
  • Slice bell peppers into ½ inch rounds.
  • Remove seeds and stems.
  • Trim ends of bok choy and cut into 2 inch pieces.
  • Cut lime in half.

Prepare Coconut Curry

  • Heat 1 tbsp. oil in the same skillet from Step 2 over medium-high heat.
  • Add peppers and shallot and cook for 2–3 minutes until beginning to soften.
  • Add lemongrass, green Thai curry paste to taste, and remaining garlic and ginger and cook for 1 minute or until fragrant.
  • Add ½ cup water and coconut milk and bring to a low boil then reduce heat to medium.
  • Add bok choy and cook for 3–4 minutes until bright green and tender.
  • Season to taste with lime juice and salt.

Finish + Serve

  • Divide noodles into serving bowls.
  • Divide meatballs on top of rice noodles.
  • Pour coconut curry over meatballs.
  • Garnish with Thai basil and remaining green onion.
  • Enjoy!

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