Thai Coconut Specially Selected Pork Meatballs

Nutrition

Energy 399kcal
Fat 22g
Sat Fat 9.7g
Protein 36g
Salt 1.7g

Ingredients

Cooking Method

1
Grate the courgette and use your hands to squeeze out as much excess liquid as possible in a sieve. Add to a large mixing bowl along with the pork mince, beaten egg, 2 tbsps Thai red curry paste, chopped coriander, 2 crushed garlic cloves, half the grated ginger, half the chopped chilli, lime zest and ½ tsp fish sauce. Mix well with your hands, it will feel quite wet and soft which is normal. Shape into 12 meatballs and put into the fridge to firm for 30 minutes.
2
Heat a large frying pan over a medium heat. Add the oil and fry the meatballs on all sides until slightly golden. They do not need to be fully cooked at this stage. Set aside on a plate.
3
Wipe out the pan, then add the remaining ½ tbsp oil, the rest of the chopped chilli, sliced spring onions, remaining 2 crushed garlic cloves and the rest of the grated ginger. Stir for a couple of minutes and add the remaining 2 tbsps curry paste.
4
Stir well until it smells fragrant then pour in the coconut milk and stock. Simmer for 5-6 minutes over a high heat until the sauce has slightly thickened, then return the meatballs to the pan. Put a lid on and simmer gently for 5 minutes.
5
After 5 minutes, add the red pepper and sugar snap peas. Return the lid and simmer for a further 5 minutes until the meatballs are cooked through and the vegetables are still crunchy.
6
Add the honey, remaining ½ tsp fish sauce and the juice of the lime. Taste to correct the seasoning.
7
Serve with noodles or rice and a side of steamed greens. Top with extra coriander, spring onions and some lime wedges on the side if desired.

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