Preparation : 30 minutes
Cooking : 1 hour 15 minutes
Yield :4 portions
INGREDIENTS:
For the stuffing- 450 g (1 lb) ground pork
- 1 shallot, chopped
- 1 egg
- 1 tsp (5 ml) turmeric powder
- 1 tbsp (15 mL) red curry paste
- 1 tsp (5 mL) cinnamon
- 2 tbsp (30 mL) Deodorized coconut oil
- 2 pinches of fine grey sea salt
- 1 pinch of pepper
- Fish Sauce, to taste
For the sauce
- 1 cup (250 ml) coconut milk
- 1 cup (250 ml) broth or water
- 2 kaffir leaves
- 1 stick of lemongrass
- 1 tbsp. red curry paste
- 1 tbsp (15 mL) deodorized Coconut oil
- 1 tsp (5 mL) fine grey sea salt
- 1 tsp (5 ml) cornstarch
PREPARATION:
For the stuffing
In a round-bottomed mixing bowl, mix all the ingredients with your hands to get a smooth dough.
Still using your hands (a little moist) make meatballs the size of little ping-pong balls. Refrigerate.
For the sauce
Mix all ingredients except starch.
Simmer for 45 minutes.
Mix starch in a little cold water and stir well.
Cook for a few minutes, if the consistency is not to your liking, repeat the operation.
Gently place meatballs in the sauce and cook on low heat for 20 minutes.
Return meatballs and cook for 10 minutes or until cooked.
Serve with basmati rice and naan bread.