Golden on the outside, tender in the middle and coated in a rich coconut sauce, this curry is built for spooning generously over rice. Pork mince works especially well in this recipe. It stays juicy and takes on flavour easily, especially when mixed with garlic, ginger and fresh herbs. Browning the meatballs first gives them a golden-brown colour before they finish cooking in the sauce. Recipe compliments of SA Pork.

Prep: 20 minutes | Cook: 30 minutes | Serves: 4

Ingredients

For the meatballs:

• 680 g ground pork mince
• 1 large egg
• ⅓ cup breadcrumbs
• ¼ cup fresh coriander or parsley, chopped
• 3 garlic cloves, minced
• 2 spring onions, thinly sliced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon oil

For the coconut curry sauce:

• ½ red onion, thinly sliced
• 2 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 3 tablespoons red curry paste
• 2 x 400 ml cans full-fat coconut milk
• 2 tablespoons fresh lime or lemon juice
• Salt and black pepper, to taste

Method

1. In a large bowl, combine the pork mince, egg, breadcrumbs, coriander, spring onions, garlic, ginger, salt and pepper. Mix gently until just combined. Roll into golf ball-sized meatballs and set aside.
2. Heat the oil in a large pan over medium-high heat. Add the meatballs in a single layer and cook for 10 to 12 minutes, turning occasionally, until browned and cooked through. Remove and set aside, leaving a little oil in the pan.
3. Reduce the heat to medium. Add the red onion and garlic and cook for about 2 minutes until softened.
4. Add the red bell pepper and cook for another 2 to 3 minutes. Stir in the red curry paste and cook until fragrant.
5. Pour in the coconut milk and stir well. Add the lime or lemon juice and simmer for 5 to 8 minutes until slightly thickened. Season to taste.
6. Return the meatballs to the pan and simmer gently for another 5 minutes so they absorb the sauce.