Serves: 4
Ingredients:
20 small meatballs made from a combination of 500g beef mince, dried breadcrumbs, onion, parsley, 1 egg, seasoning, BBQ spice, Worcester sauce, rolled in a little flour and fried in a little oil
10ml (2 tsp) oil
1 onion, thinly sliced
50g Thai green curry paste
400ml coconut milk
100ml chicken stock
Grated zest of 1 lime and 10ml lime juice
5ml brown sugar
100g tenderstem broccoli
100g mangetout
100g fine green beans
100g baby corn
40g coriander pesto (optional)
10ml (2 tsp) cornflour mixed with 50ml water to make a paste (for thickening the sauce)
Fresh coriander for serving
Method: Heat the oil in a pan and cook the sliced onion for a few minutes until soft.
Add the curry paste, then the coconut milk, stock, lime zest, juice and brown sugar.
Add the vegetables and simmer on low heat for 3 minutes.
Stir in the pesto, if using and taste to adjust the seasoning. If you prefer the sauce to be slightly thicker, add the cornflour paste at this stage and thicken the sauce before adding the meatballs.
Return the meatballs to the sauce and simmer for another 2 minutes.
Serve with jasmine rice, noodles or roti to soak up the sauce. Top with fresh coriander. • Recipe and image from 'MEALS, Effortless Food for Every Occasion' by Christine Capendale, Human &Rousseau, R325...