Mr Rice makes meatballs (Thai style)

Mr Rice likes to get his recipes from his head, but he spotted this one and thought he’d take the plunge. As he started to put his masterpiece together, he reminded me that he doesn’t like being ‘bossed about’. I was a little taken aback as I was keeping well out of the way in order to avoid any accusations like that. When I protested my innocence he explained that he was talking about the recipe itself – apparently he doesn’t like following instructions from anyone, not just me. The upshot is, this is his version of a recipe from the August edition of Delicious magazine.

 

Thai Pork Meatballs with coconut curry

 

Recipe for Thai Pork Meatballs with coconut curry

1kg pork mince
fresh ginger, grated
2 lemongrass stalks, chopped
Handful of fresh coriander, chopped
1 red chilli, chopped
Juice and zest of 1 lime
3cm fresh ginger, grated
5 spring onions, chopped
1 egg 

Coconut curry
4 tbsp Thai red curry paste
2 tins reduced fat coconut milk
5 spring onions
2 red peppers, thinly sliced 
1 sweet potato, peeled and chopped into batons
Handful of green beans
2 lemongrass stalks, chopped
Juice of 2 limes
200g ground almonds 

Egg noodles to serve

Mix all the meatball ingredients together in a large bowl – mixing with your hands gets everything properly combined, so prepare to get your hands dirty and sticky. Then form them into small golfball-sized meatballs, then put them in the fridge to firm up, for a minimum of 20 minutes.

Fry the meatballs in a large frying pan with a little splash of olive oil until they are brown all over, then remove them from the pan and add the red peppers, sweet potatoes and green beans and stir-fry them for 5 minutes until they are nice and soft. Put the noodles on in a separate pan, then stir in the curry paste and cook for a couple of minutes, followed by the coconut milk, chillies, spring onions, lemongrass and lime juice and cook for a few minutes. Finally, add the ground almonds and cook for 5 more minutes.

Add the meatballs into the mix and cook for five more minutes to make sure they’re lovely and hot.

Drain and serve the noodles, then spoon the curry on top, making sure everyone gets their fair share of meatballs.

© Katheryn Rice 2009

Back in the saddle

So, after 8 months of looking after Ricicle, She Likes Her Food again! I have finally got to grips with finding time to look after a little fella and cook, so keep checking every week for new recipes, new restaurant reviews, and a new section on baby-led weaning tips and recipes too (more of that later).