500 g pork mince
⅓ cup Thai green curry paste
1 tbsp vegetable oil
400 ml canned coconut milk
¾ cup chicken stock
115 g fresh baby corn, halved diagonally
200 g snow peas, trimmed, halved diagonally
1 tbsp lime juice
1 cup fresh Thai basil leaves
steamed jasmine rice, to serve
- Combine pork and 1 tbsp of the curry paste in a large bowl. Using damp hands, roll tablespoon of mixture into balls.
- 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.
- 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.
- 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.
- Serve with rice.