If you don't have a food processor you can bash the paste ingredients in a pestle and mortar instead; it will be a bit chunkier but have all the same flavour. Serve the meatballs as they are or with cooked rice.
Ingredients
Serves: 4
- 500g (1Ib 2 oz) pork mince
- 1 red chilli, deseeded and finely chopped
- 2 garlic cloves, crushed
- 4 spring onions, thinly sliced
- large handful of coriander, stalks and leaves separated
- 1 tbsp of sunflower oil
- 1 x 400ml (14fl oz) tin reduced fat coconut milk
- 200g (7 oz) tenderstem broccoli, trimmed
- 250g (9 oz) sugar snap peas
- 1 tbsp reduced salt soy sauce
- 2 tsp fish sauce
Method
- Season the mince with some salt and pepper and shape into 12–16 meatballs.
- Put the chilli, garlic, green parts of the spring onions, coriander stalks and a splash of water into the bowl of a mini food processor and blitz until you have a smooth paste.
- Heat a little of the oil in a frying pan over a high heat, and fry the meatballs until brown all over. Remove from the pan and set aside, then add the rest of the oil and fry the green paste for 2–3 minutes until aromatic. Add the coconut milk and bring to a simmer.
- Return the meatballs to the pan and add the broccoli and sugar snap peas. Season with the soy and fish sauces and cook for 3–4 minutes until the vegetables are tender and the meatballs are cooked through.
- Serve scattered with coriander leaves and the white parts of the spring onions.
