About the Recipe
This quick and easy recipe made with pork mince balances four flavours – hot, sweet, salty and sour – for a perfect combination by anyone’s standards
Ingredients
For the Meatballs
600g Minced Pork
1 Onion, grated
1 Free Range Egg, lightly beaten
50g fresh Breadcrumbs
1 Red Chilli, deseeded and chopped finely
1 Tbsp Fresh Ginger, peeled and grated
1 tsp Garam Masala
2 Tbsp fresh Coriander leaves, chopped finely
Sea Salt and Freshly Ground Black Pepper
1 Tbsp Rapeseed Oil
For the Curry Sauce
3 Tbsp Thai Curry paste
2 Tbsp Fresh Ginger, peeled and grated
4 Tomatoes, chopped
200ml Coconut Milk
200ml Chicken Stock
Juice of 1 Lemon
2 Tsp soft Brown Sugar
To Serve
3 Tbsp Cashew nuts, chopped
2 Tbsp fresh Coriander leaves, chopped
Basmati Rice
Preparation
Preheat the oven to 200C
For the Pork Meatballs
Place all of the meatball ingredients in a bowl, except the Oil, and mix well together
With wet hands, shape the mixture into small balls and place in a large roasting tin
Drizzle over the Oil and roll each meatball to cover completely
Place the tin in the oven and bake for 15-20 minutes, until the meatballs are golden brown
For the Curry sauce
Heat a large frying pan over a medium heat
Place the Curry paste and Ginger in the pan and cook for 1 minute
Add the Tomatoes and cook for a further 3 minutes, stirring
Add the Coconut Milk and Chicken Stock and bring to the boil
Reduce the heat and simmer gently for 5 minutes
Add the meatballs to the sauce, stir carefully to coat and simmer for 20 minutes
Gently stir in the Lemon Juice and Sugar
Serve the meatballs in the curry sauce over the rice, garnished with Cashew Nuts and Coriander