Thai pork and veal meatball curry

Ingredients

• Veal and pork meat balls
• 1 stem of lemongrass - light part only
• 1/2 bunch of coriander
• 1/3 cup of Valcom yellow curry paste
• 400ml tin of coconut milk
• 1 tablespoon of brown sugar
• 1 tablespoon of fish sauce
• A good handful of green beans - trimmed and sliced how you like them
• 1 x 225 gram can of Valcom bamboo shoot slices (drained)
• Lime

Method

1. Add a little oil in a pan and cook the meatballs for about 5 minutes. Moving them around to cook evenly
2. Add the finely chopped lemongrass and coriander leaves, stems and roots. Leave some coriander aside for garnishing
3. Stir for around 1 minute to release the aromas
4. Remove everything from the pan and set aside
5. Add the curry paste to the pan and stir for around 1 minute. Add the coconut milk, brown sugar and fish sauce. Bring to boil and then simmer for about 2 minutes.
6. Return the meatball mixture to the pan. Toss around in the curry sauce and simmer for a couple of minute.
7. Add the green beans and bamboo shoots. Simmer until beans are nicely cooked but still crisp.
8. Squeeze over half the lime. Serve on a bed of rice with some lime o. The side.

Product used in recipe

• Valcom - Bamboo Shoot Slices
• Valcom - Curry Paste Yellow