Pork & Lemongrass Meatballs in Thai Red Curry Sauce

Directions

1. Roughly chop the onion and lemongrass, coriander and garlic and place in a mini food processor or similar with 1 tablespoon of vegetable oil. Blend to a smooth paste.
2. Put the mince in a mixing bowl and add the lemongrass paste, sugar, pepper, and cornflour. Add the Thai fish sauce according to taste, 1 tablespoon will be ample, and this provides both salt and the essential Thai flavour to the meatballs.
3. Knead everything together by hand or using a fork or whatever. Don’t use a blender or processor as you will lose the texture. I find an easy way to make the meatballs is to put some of the mixture in a spoon to form the meatball.
4. Cook the meatballs in a little oil in a pan over a medium heat for around 3 minutes then turn and cook for another 3 minutes until they have browned a little as in the picture. Remove the meatballs and put aside.
5. Put the red curry paste and the coconut milk in a pan and bring to a simmer.
6. Put the meatballs into the paste and cook gently for around 10 minutes. You can then add some strips of pepper etc to the pan.
7. Serve with some thinly sliced lemongrass and some finely cut kaffir lime leaf if available. As with any Thai curry, a wedge of lime to cut the sweetness of the coconut milk is a good idea.