Eastern pork meatballs in curry sauce

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 16
Servings 6
Time 30

Ingredients

  • 350
    g
    meatballs: pork mince
  • 3
    garlic cloves, chopped
  • 2
    lemongrass stems, finely chopped
  • 3
    cm
    piece fresh ginger, grated
  • 5
    ml
    salt
  • 20
    ml
    curry sauce: oil
  • 40
    ml
    green curry paste
  • 375
    ml
    coconut milk
  • 250
    ml
    water
  • 35
    ml
    fish sauce
  • 10
    ml
    soft brown sugar
  • 60
    ml
    chopped fresh basil or coriander
  • 200
    g
    to serve: oriental egg noodles
  • 3
    spring onions, diagonally sliced
  • 2
    red chillies, cut into thin strips
  • 1
    bunch
    fresh coriander
 

Method

25
 
Meatballs: Mix all the ingredients and shape into tiny balls.

Curry sauce: Heat the oil in a wok or deep pan, add the curry paste and stir-fry over low heat for 1 minute.
Add the coconut milk and water, stirring until the mixture comes to the boil.
Reduce the temperature and simmer for 5 minutes uncovered.
Add the meatballs and simmer for another 5 minutes or until the meat is done.
Stir in the fish sauce, sugar and basil.

To serve: Cook the noodles in boiling water for 4 minutes and drain.
Stir the cooked pasta into the curry mixture and spoon into individual plates or a serving dish.
Scatter the spring onions, chillies and coriander on top and serve immediately.

 

Read more on: pork  |  stir-fry
 

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