Makes 4 generous servings
Preparation time: 40 minutes
Cooking time: 25 minutes
• 45 ml oil
• 3 shallots or 1 small onion, very finely chopped
• 5–15 ml pre-made green curry paste
• 500 g pork mince
• 400 g mixed vegetables such as snap peas, broccoli florets, bok choi, baby spinach and mini corn
• 400 ml coconut milk
• egg noodles, lime juice and fresh coriander, to serve
1 Heat about 15ml of the oil in a pan and sauté the onions in the oil until glossy. Stir in the curry paste and a dash of water and cook until dry. Cool slightly. Mix the curried onions with the mince and season with a pinch of salt. Wet your hands and roll into bite-sized meatballs.
2 Blanch the vegetables in boiling water, drain and set aside. Heat the remaining oil in a deep pan and fry the meatballs until golden brown all over. Add the vegetables and stir-fry over high heat for a few minutes. Finally, stir in the coconut milk and cook for 5–10 minutes until the meatballs are done and the liquid has reduced slightly. Spoon over cooked egg noodles and season with fresh lime juice and a sprinkling of coriander. If you prefer, you can add soy sauce for extra flavour.