Curry Sauce
Ingredients:
3 tbsp curry paste
2 tsp grated fresh ginger
4 tomatoes, chopped
3/4 cup coconut milk
3/4 cup chicken stock
1 tbsp lemon juice
2 tsp brown sugar
Directions:
Heat a large frying pan over a medium heat. Place the curry paste and ginger into the pan and cook, stirring, for one minute.
Add the tomatoes and cook, stirring occasionally, for another 2-3 minutes.
Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer gently for five minutes.
Add the meatballs to the sauce, stir carefully to coat and simmer in the sauce for 20 minutes.
Gently stir in the lemon juice and brown sugar.
Serve the meatballs in curry sauce over steamed rice, garnished with the cashew nuts and coriander.
3 tbsp curry paste
2 tsp grated fresh ginger
4 tomatoes, chopped
3/4 cup coconut milk
3/4 cup chicken stock
1 tbsp lemon juice
2 tsp brown sugar
Directions:
Heat a large frying pan over a medium heat. Place the curry paste and ginger into the pan and cook, stirring, for one minute.
Add the tomatoes and cook, stirring occasionally, for another 2-3 minutes.
Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer gently for five minutes.
Add the meatballs to the sauce, stir carefully to coat and simmer in the sauce for 20 minutes.
Gently stir in the lemon juice and brown sugar.
Serve the meatballs in curry sauce over steamed rice, garnished with the cashew nuts and coriander.