Thai Meatball Curry

Serves 4, Prep 10 mins, Cook 15 mins

500g pork mince

1/3 cup Thai green curry paste

1 tblsp vegetable oil

400ml can coconut milk

¾ cup chicken stock

115g fresh baby corn,

halved diagonally

200g snow peas, trimmed,

halved diagonally

1 tblsp lime juice

1 cup fresh Thai basil leaves

Steamed jasmine rice, to serve

1 Combine pork and 1 tblsp of the curry paste in a large bowl. Using damp hands, roll tablespoon of mixture into balls.

2 Heat oil in a large, non-stick frying pan over a medium to high heat. Add meatballs. Cook, turning occasionally, for 4 minutes, or until browned. Remove. Wipe pan clean.

3 Heat same frying pan over a medium to high heat. Add remaining paste. Cook, stirring, for about 1 minute, or until fragrant. Stir in coconut milk and stock. Bring to boil. Boil gently for about 3 minutes, or until slightly thickened.

4 Return meatballs to pan. Cook, stirring occasionally, for about 5 minutes, or until cooked through. Add corn and snow peas. Stir for a further 2 minutes, or until just tender. Remove from heat. Stir in juice and basil.

5 Serve with rice.