1 hour + 30 minutes
500 grams pork and veal mince
1 cup (70 g ) fresh breadcrumbs
1 Tbsp fresh ginger, grated
2 Tbsp Thai red curry paste
1 Tbsp fish sauce
2 small red chillies, deseeded, finely chopped
1 stalk lemongrass, white part only, finely chopped
500 grams fresh snowpeas, topped and tailed
2 heads broccoli, cut into florets
brown rice, to serve. Cook from packet directions
1 tsp salt
1/2 tsp black pepper
Sweet chilli sauce, for pouring over meatballs
- First soak 8 bamboo skewers in water for 10 minutes.
Place pork mince, breadcrumbs, curry paste, ginger, fish sauce, chillies and salt and pepper in a bowl and mix till combined.
- Shape into 24 meatballs, then carefully thread 3 onto each skewer.
Chill these skewers in the fridge for at least an hour, so flavours infuse.
- Prep vegetables for the dish and steam these till just cooked, but still some crunch.
If using rice, cook to packet directions.
- Cook for 6-8 minutes, turning until cooked through.
Serve with cooked rice and steamed green veg.