This is a nice alternative to spicy beef meatballs. The Masaman sauce has a great creamy but full flavour and works really well – that classic Thai mix of sweet, spice, heat and salt in the sauce really makes this dish a classic. I make my own Masaman curry paste for this dish, but you can buy very acceptable Thai pastes in the supermarkets.
Cooking Time – approx 60 minutes
- 1 Onion, finely chopped
- 1 tbsp Vegetable Oil
- 1 Red Chilli, finely chopped
- 1 tbsp Ginger, grated
- 500g Pork Mince
- 1 large slice fresh bread, crumbed
- 1 tsp Garam Masala
- 1 handful Coriander, chopped
- Salt & pepper
- 1 small Egg, beaten
- 1 portion of Masaman Curry Paste (or whatever you can get from the supermarket)
- 1 tbsp Galangal
- 2-3 Tomatoes, chopped
- 1 tbsp soft Brown Sugar
- 1 tin (about 10 fl oz) Coconut milk
- A little hot water or veg stock
- juice of 1/2 lime
- 1 handful of Coriander, chopped
- Lightly fry the onions, chilli and garlic in a little oil for a couple of minute. Tip into a large bowl
- Add pork, breadcrumbs, garam masala, coriander and plenty of salt & pepper. Mix well with your hands.
- Mix in the beaten egg and work well with your hands until an even consistency
- Take a tablespoon of the mixture at a time and form into balls no bigger than a golf ball (this is easiest with wet hands). Makes around 24.
- Place on an oiled baking sheet and cook in a preheated oven, 210oC, for around 20 minutes (unitl golden brown)
- In a large pan, fry off the Masaman paste for a couple of minutes. Add the galangal and fry for another minute before adding the tomatoes, sugar and coconut milk.
- Bring the sauce up to the boil and simmer
- Add the meatballs to the sauce and baste for 15-20 minutes – add a little water or stock if the sauce becomes too thick.
- Stir in the lime juice & coriander before serving with plain rice or noodles