Minced pork mixed with a combination of Thai Curry blend, garlic, ginger, lemongrass, lime
juice, coconut cream, palm sugar and fish sauce. Serve with the delicious dipping sauce.
500g pork mince
1 or more Thai chillies, finely chopped, optional
½ cup chopped coriander leaves
CURRY PASTE
1 large garlic clove, roughly chopped
1 tsp ginger, grated
2 tbsp chopped lemongrass (white part only)
1 tbsp Spice Fusion Thai Curry blend
1 tbsp lime juice
1 tbsp coconut cream
1 tsp brown or palm sugar
1 tsp fish sauce
THAI DIPPING SAUCE
2 small garlic cloves, crushed
1 small red chilli, minced
2 tbsp brown sugar
2 tbsp fresh lime juice
¼ cup rice vinegar
¼ cup fish sauce
2 tbsp chopped roasted peanuts
Process all curry paste ingredients until smooth.
Add curry paste to pork mince with coriander leaves and chilli, if using, and mix well.
Form into small or large meatballs.
Heat oil in a wok and shallow fry pork balls until brown and crisp all over; drain well.
Serve with Thai dipping sauce or sweet chilli sauce.
DIPPING SAUCE: place all ingredients into a screw-top jar, put the lid on and
shake well until combined. Refrigerate until just before serving.
