Ingredients
Method
- 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
Nutrition
Notes
When adding the coconut milk and chicken stock, bring the mixture to a boil gently. Over-boiling can sometimes separate the coconut milk, affecting the texture and richness of your curry.
Wetting your hands before shaping the meatballs prevents the mixture from sticking and helps create a smoother, more uniform shape. This ensures even cooking and a better presentation.
Wetting your hands before shaping the meatballs prevents the mixture from sticking and helps create a smoother, more uniform shape. This ensures even cooking and a better presentation.