Home-made pork meatballs in a fragrant Thai green curry with charred brinjals.
2 medium brinjals, cubed
sea salt and freshly ground black pepper
500g pork mince
2 onions, finely chopped
2 garlic cloves, finely chopped
3 fresh chillies, deseeded, finely chopped
1×5cm piece fresh ginger
70g Thai green curry paste
340ml tin coconut milk
30g fresh coriander
2 spring onions, chopped
Preheat the oven to 180°C. Toss the brinjals in 15ml olive oil and season. Place on a baking tray and roast for 25 to 30 minutes turning often.
To prepare the meatballs, combine the pork, an onion, the garlic, a chilli and the ginger with 15ml olive oil and season with salt and pepper. Mould into 12 evenly sized balls, refrigerate for 10 minutes. Once set, fry them in a nonstick pan with 1T olive oil for two minutes each side to brown evenly, then add them to the baking tray with the brinjals to cook for a further 10 minutes.
In the same pan soften an onion in 15ml olive oil over a low heat for five minutes. Add the curry paste and fry for a minute or two before pouring in the coconut milk. Stir and leave to simmer for 10 minutes. Pour the hot curry sauce over the meatballs and roasted brinjals. Serve with fresh coriander, spring onion and the rest of the chilli.
Recipes and styling Hannah Lewry Photographs Russell Smith
This recipe originally appeared in HL June 2014