Pork and Lentil Thai Red Curry

Ingredients

700g roasting pork (or mince)

1/4 c breadcrumbs

1 tbs Red Curry Paste

1 tbs coriander, chopped

1 c red lentils

1 tbs ginger and garlic paste (or 2 cloves of garlic 4cm piece of ginger blitzed to a paste)

2 tsp coconut oil

1 tbs Red Curry Paste

250ml coconut milk

1.5 c water

1 tbs white sugar

1/4 red capsicum, sliced

handful coriander, chopped

1 lime, juiced

Method

Pre heat oven to 190°c / 375°f

Makes about 30 mini meatballs

Trim some of the excess fat off the pork and chop into smaller pieces. Place into a food processor and blitz till coarsely ground.

In a large bowl mix the pork, breadcrumbs, coriander and red curry paste till just combined. Don’t over mix it.

Roll into heaped teaspoon size balls.

Place on a lined baking tray and cook for 20 mins

Rinse the red lentils under running water and leave aside

Melt the coconut oil in a wok or large frypan and fry the ginger/garlic paste and the Red Curry Paste for 3 minutes

Add the coconut milk and water and bring to boil.

Add the cooked meatballs and rinsed lentils, bring down to a simmer and cover. Cook for 40 mins.

Add the capsicum, coriander, lime juice and sugar. Stir to combine and cook for 3 minutes.

Serve with rice and some more lime.