1 tblsp grapeseed oil (or other light flavoured oil)
for the curry sauce:
3 tblsp massaman curry paste
2 tsp grated fresh ginger
4 tomatoes, chopped
200 ml coconut milk
200 ml chicken stock
1 tblsp lemon juice
2 tsp brown sugar
3-4 tablespoons cashew nuts (lightly toasted and finely chopped)
2 tblsp chopped fresh coriander (cilantro)
Preheat the oven to 220°C (420°F/ Gas7). To make the meatballs, put all the ingredients except the oil in a large mixing bowl and mix together well with your hands.
Shape into small balls (I found that wetting my hands first makes this easier). Put the meatballs in a large roasting tin, drizzle with the oil and then toss gently. Bake in the oven for 15-20 mins or until golden.
Meanwhile to make the curry sauce, use a large frying pan over medium heat. Add the curry paste and the ginger.