Spiced Meat Boulettes in Sauce
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 5 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
4
- For the curry paste
- 1 Tbsp Coriander
- 1 Tbsp Cumin
- 1 Tbsp black peppercorns
- 2 green chili peppers
- 8 cloves garlic cloves (peeled)
- 2 stalks Lemongrass
- 1 bunch Coriander (leaves reserved)
- 2 Tbsps fresh Galangal (or ginger)
- 3 Kaffir lime leaves
- 6 shallots (peeled)
- 1 Tbsp Shrimp paste
- For the meatballs
- 5 cups Pork (or lamb or beef)
- 1 onion (peeled and finely chopped)
- 2 cloves garlic cloves (crushed)
- 1 tsp ground cilantro
- salt
- peppers
- For the sauce
- 1 ⅔ cups Coconut milk
- ⅞ cup chicken stock
- 4 green Tomatoes (halved)
- 1 Tbsp Tamarind paste
- 1 Tbsp Fish sauce
- 1 Tbsp Palm sugar or caster (superfine) sugar
- Lime juice
- Thai basil
Preparation steps
1.
Make the curry paste: Pound the seeds in a pestle and mortar or in a freezer bag with a rolling pin until finely ground.
2.
Tip into a food processor and whiz with the rest of the ingredients until smooth. You will only need 4-5 tbsp for this recipe, so keep the rest in a sealed jar in the fridge.
3.
Make the meatballs by thoroughly combining all the ingredients, then rolling into small walnut-size balls. Refrigerate for 30 minutes to firm up.
4.
Heat the spice paste in a wok with 2 tbsp of the cream from the top of the coconut milk until sizzling.
5.
Pour in the coconut milk, stock and stir in the tamarind paste, fish sauce, sugar and juice of 1 lime. dd the green tomatoes.
6.
Add the meatballs, dropping them in gently, partially cover and leave to simmer over a gentle heat for about 20-25 minutes until cooked through.
7.
Serve with Thai basil scattered over.
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