Pork Meatball Massaman Style Curry

Pop the pork mince into a bowl and add the Thai spice (add less if you don't like spice), flour and lime zest. Season with salt and pepper. Mix with your hands until well combined, shape into 4-5 evenly sized meatballs per person. IMPORTANT: Wash your hands after handling raw meat.

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the meatballs and fry until browned on the outside, 5-6 mins. Turn every 2 mins. Remove to a plate (we will finish cooking them later). TIP: You may need to cook the meatballs in batches depending on the size of your pan. Pop your pan back on medium high heat with a drizzle of oil if the pan is dry. Add the carrot and shallot to the pan and season with salt and pepper. Fry until the veg is soft, 5-6 mins.

Add the curry paste to the carrot and onion, stir and cook for 1 minute, add the meatballs back into the pan along with the potato. Pour in the coconut milk and water (see ingredient list for amount). Season with salt and pepper. Bring to the boil, cover with a lid or some tin foil, simmer until the sauce is thick and the meatballs and potato are cooked, 15-20 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle, the potatoes are cooked cooked when you can easily slip a knife through them.

Once the curry is cooked add half the lime juice and half the soy sauce. Taste and add more lime juice, soy sauce and pepper if you feel it needs it. Fluff up the rice, spoon into bowls. Top with the curry, sprinkle on the spring onion. Enjoy!