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Turmeric and Coconut Curry Meatballs

By OcadoLife
Chef, TV presenter and restaurateur Julie Lin draws on a mixed heritage of Malaysian, Chinese and Scottish influences in her cooking: “I love to make food that I can enjoy in a big bowl with only a spoon, like this…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

18 total
  • 500g pork mince
  • 1 tbsp grated ginger
  • 2 (approx.) red chillies, finely chopped
  • 1 echalion shallot, finely chopped
  • 2 tbsp fish sauce, plus extra to season if required
  • 1 pinch white pepper
  • 1 tsp cornflour
  • 2 tbsp vegetable oil
  • 3 tbsp (approx.) Rempapa Peranakan Turmeric & Lemongrass Curry Paste
  • 400ml coconut milk
  • 1 tbsp palm sugar (or light brown sugar), plus extra to season if required
  • 4 (approx.) lime leaves
  • 1 cinnamon stick
  • ½ lime, juiced, plus extra to taste if required
  • 300g jasmine rice, to serve (optional)
  • 1 small handful mint, leaves picked
  • 1 small handful coriander, leaves picked
  • 1 small handful Thai basil, leaves picked

Method

5 steps

  1. Step 1

    Mix together the pork, ginger, chillies and shallot. Add 1 tbsp fish sauce, a pinch of white pepper and the cornflour; roll into balls and chill for 20 mins.

  2. Step 2

    Fry in batches in the oil, until golden; remove to a plate. Wipe the pan clean, then add the curry paste; fry for 1-2 mins.

  3. Step 3

    Add the coconut milk, sugar, lime leaves, cinnamon stick and remaining 1 tbsp fish sauce. Drop in the meatballs; simmer for 15 mins or until cooked through. Season with lime juice, plus more fish sauce and/or sugar, to taste.

  4. Step 4

    Meanwhile, if using, cook the rice to pack instructions.

  5. Step 5

    Garnish the curry with the mint, coriander and Thai basil; serve with the rice, if liked.