This is a fantastic recipe that my good friends at Bord Bia regularly demonstrate. It always goes down a treat with the crowd, so I thought it would be a great one to share with you. I've just slightly reduced the size of the meatballs so that they cook a little quicker in the oven.
- 450g (1lb) lean minced pork
- 1 onion, very finely chopped
- 1 egg, lightly beaten
- 50g (2oz) fresh white breadcrumbs
- 1 red chilli, seeded and finely chopped
- 1 tsp garam masala
- 5cm (2in) piece root ginger, peeled and finely chopped
- 4 tblsp chopped fresh coriander
- 1 tblsp olive oil
- 2 tblsp mild curry paste
- 200g (7oz) canned or fresh tomatoes, chopped
- 250ml (9fl oz) carton coconut cream
- 1 tblsp lemon juice
- Steamed fragrant Thai jasmine rice, to serve
- 25g (1oz) toasted flaked almonds
- Lemon wedges, to garnish
- Sea salt and freshly ground black pepper
- Preheat the oven to 220°C (425°F/gas mark 7).
- Place the minced pork in a bowl with the onion, egg, breadcrumbs, chilli, garam masala, half of the ginger and 2 tablespoons of the coriander. Season to taste and mix well to combine, then shape into 12 small balls approximately 2.5cm (1in) in diameter.
- Put the meatballs in a large roasting tin, drizzle over the olive oil and toss gently. Place in the oven for 10 minutes, until lightly golden.
- While the meatballs are cooking, make the sauce. Heat a frying pan over a medium heat and add the curry paste and the remaining ginger. Cook for 1 minute, stirring constantly, then add the tomatoes and continue to cook for 2-3 minutes. Add the coconut cream and bring to the boil, then reduce the heat and simmer for 5 minutes.
- Pour the sauce over the meatballs and quickly mix well to combine. Return to the oven for another 10 minutes, until the meatballs are cooked through and the sauce has reduced and thickened slightly.
- Just before serving, stir in the lemon juice and arrange on plates with the rice. Scatter over the rest of the coriander and the almonds. Garnish with the lemon wedges to serve.