Thai-style Spicy Meatballs
ready in 40 min.
- For the sauce
- 1 stalk Lemongrass (white part only, finely sliced on the diagonal)
- 2 Kaffir lime leaves
- 2 tablespoons Shredded coconut (fresh)
- 1 ⅔ cups Coconut milk
- ⅞ cup Pineapple juice
- 2 tablespoons green Curry paste
- 1 tablespoon soy sauce
Put the lemongrass, lime leaves, grated coconut, coconut milk, pineapple juice and curry paste in a pan and bring to the boil. Simmer gently for around 10 minutes. Season to taste with soy sauce.
Mix together the spring onions, garlic, coriander, fish sauce, chilli powder, egg and meat, and shape into balls. Toss in cornflour and deep fry in hot oil for around 2 minutes.
Add the meatballs to the sauce and simmer for around 10 minutes until cooked. Remove with a slotted spoon and arrange on plates.
Briefly foam up the sauce. Drizzle a little over the balls and serve the rest on the side. Serve sprinkled with grated coconut.