Meatball Massaman Curry

Method

1. Heat a little oil in a large, wide fry pan, Add the meatballs and fry until lightly browned.
2. Add the Valcom Massaman curry paste and fry until fragrant.
3. Cut the potatoes into quarters and add them to the pan, tossing to coat in the curry paste.
4. Reduce heat to medium and add the coconut milk, stirring through to create an even consistency.
5. Simmer the mixture on the stove top with the lid off for 30 mins, stirring occasionally to incorporate any skin that might form on top.
6. After 30 mins check that the curry liquid has thickened and the potatoes have cooked through; adjust cooking time if necessary.
7. Once cooked through, serve on top of a bed of steamed rice. De-vein and finely shred the kaffir lime leaf, and sprinkle over the top of the curry. Finish by scattering with roast peanuts.