Green Curry Stir Fried Meatballs ผัดแห้งเขียวหวานลูกชิ้นหมู.

Green Curry Stir Fried Meatballs ผัดแห้งเขียวหวานลูกชิ้นหมู.

I make my own curry pastes, using herbs that have long been used medically as well as cooking in Thailand. Thai food therefore provides nutrition as well as health benefits. I love all food but when we have Thai dishes, I feel l can eat more as it is good for me. This stir fried curry still gives you the pungency of a green curry but without the dreaded (I still love it) coconut milk. It's good for you so cook up a big batch and enjoy. Make sure to have it with plenty of Jasmine rice to soak up the spiciness.

Serves 4-6.

   For the meatballs.

In a large bowl, put in,

-800g mince pork,

-1tsp sea salt,

-1tbsp fish sauce,

-plenty of white pepper,

-2tsp bicarbonate of soda,

-2tsp sugar,

-2tbsp cold water,

-1tbsp cornflour.

Use your hand to bring the mixture together. Mix well to combine then refrigerate for about 20 minutes.

Put a large pot of water on the heat to boil.

Once ready, roll tablespoonfuls of pork mixture into balls. You probably will get around 25-30 balls.

Cook in the pot of hot boiling water for 5 minutes. Drain well and leave aside.

Once cooled enough to handle, slice into 1/2cm in thickness, leave aside.

Slice 1 pepper.

Slice 3 spring onions.

In a large wok, fry,

-2tbsp Green Curry Paste, with

-4-5 kaffir lime leaves (these are for flavour and not for eating, just like bay leaves) for a couple of minutes, add

-sliced meatballs.

Stir to combine, 

-1tbsp soy sauce,

-1tbsp oyster sauce,

-1tsp sugar,

-100ml water or chicken stock.

Cook,stirring for around 10 minutes, add

-sliced peppers,

-sliced spring onions.

Continue to cook for around 30 seconds.

Serve with rice.