After some grocery shopping today with Maxine, we realised that all the pre-made curry pastes in the supermarket have sugar in them, so I felt to make one up!
4 garlic cloves
1/2 large red onion – roughly chopped
2 teaspoons dried chilli
2 teaspoons turmeric
2 teaspoons cumin seeds or ground
2 teaspoons coriander seeds or ground
15 or so curry leaves
1 star anise
2 teaspoons of fresh chopped lemongrass
2 tablespoons of water
Blend all of the above in a small blender till you have a fine paste.
The twist on this recipe tale is that I lightly seasoned a kilo of lamb mince with pepper and dried chilli flakes and mixed well with my hands.
I made slightly smaller than golf-sized balls and fried them in some coconut oil in a deep sided fry pan till brown all over. This is a labour of love and worth every turn!
Remove the lamb balls and set aside.
In the coconut and lamb oil, I added the curry paste and fried it for about 5 minutes to bring all the flavours together and cook the onion and garlic.
Add to the pan about 400ml of coconut milk and bring to the boil and simmer for another five minutes.
Add the meatballs back into the curry sauce and add about six cups of chopped greens – you could use whatever you have in the fridge – mine were silver beet.
Simmer for another few minutes and serve with freshly chopped Thai basil, or Italian basil would be great too.
Got to say that this one is a keeper and on the menu forever. Next time I’m going to make fish balls instead from white basa fillets and it would be great with pumpkin and green beans and silver beet – the combinations are as endless as your imagination!