Name: Eastern pork meatballs in curry sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 3.00 garlic cloves, chopped; 2.00 lemongrass stalks, finely chopped; 3.00 cm fresh ginger grated; 5.00 ml salt; 40.00 ml green curry paste; 375.00 ml coconut milk; 250.00 ml water; 35.00 ml fish sauce; 10.00 ml brown sugar soft; 60.00 ml basil or coriander, chopped; 200.00 g egg noodles to serve; 3.00 spring onions sliced on the diagonal; 2.00 red chilli strips; 1.00 bunch fresh coriander

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Ingredients (14)

meatballs: pork mince

3.00	garlic — cloves, chopped
2.00	lemongrass — stalks, finely chopped
3.00 cm	fresh ginger — grated
5.00 ml	salt

curry sauce: oil

40.00 ml	green curry paste
375.00 ml	coconut milk
250.00 ml	water
35.00 ml	fish sauce
10.00 ml	brown sugar — soft
60.00 ml	basil — or coriander, chopped
200.00 g	egg noodles — to serve
3.00	spring onions — sliced on the diagonal
2.00	red chilli — strips
1.00 bunch	fresh coriander

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Method:

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.