I am a huge fan of meals that look and taste amazing, but that can be prepared in 30 mins and only require basic cooking skills. Here is one such recipe, a beautiful twist on a traditional green Thai curry, that is undoubtedly going to delight.
Add a little chilli if you want to reap the flu fighting properties of the spice, otherwise allow yourself to indulge in the warming, antibacterial and immune boosting coconut broth.
Ingredients 500g meat mince (turkey mince used here)
1 onion, chopped finely
2 tbsp green curry paste
400 ml can coconut milk
1/2 cup water
1 tbsp lemongrass, grated
2 tbsp lime juice
2 tbsp fish sauce
2 tsp brown sugar
3 tbsp coriander, chopped
225g can water chestnuts
410g can baby corn spears
6 kaffir lime leaves (optional)
Place meat mince, onion and a pinch of salt and pepper in a bowl. Wet hands and mix well before rolling into small meatballs.
Heat 2 tbsp vegetable oil in a wok and cook the meatballs until browned and just cooked through.
Meanwhile, add 1 tbsp vegetable oil to a saucepan and fry the curry paste for about 30 seconds. Add the coconut milk, water, lemongrass and kaffir lime leaves (if using). Bring to the boil.
Add corn cuts and water chestnuts.
Return to a simmer and stir through the coriander, fish sauce, lime juice and sugar, before transferring the meatballs to the saucepan.
Leave to warm through (about 10 mins) and serve immediately with rice or noodles.