Got any leftover Thai red curry paste hiding in the back of the fridge or cupboard? This is the perfect way to use it up!
Not too spicy, full of flavour and hidden veg to boot!
Did I mention gluten, dairy and nut free???
Serves 6. Makes 28 meatballs.
60g gluten free fresh breadcrumbs
80g fresh coriander/cilantro
4 spring onions/scallions
2 tablespoons gluten free soy sauce
2 tablespoons Thai red curry paste
500g minced pork
2 x 270mls coconut milk
Preheat the oven to 190 degrees Centigrade.
In a food processor, whizz the bread to make crumbs and tip into a large bowl.
Now grate the zucchini in the processor and again, tip into the bowl with the crumbs.
Next, whizz the coriander, spring onions, soy sauce, curry paste and egg, tip into the bowl.
Add the meat to the bowl and using your hands mix very well. Form into 28 balls.
Lay the balls in a non stick roasting tin as you go along with a little space around each one.
Bake the balls in the preheated oven for 20 minutes.
Remove and gently move the balls around so they have loosened from the base.
Pour the coconut milk into the tin and swirl around, covering the meatballs, scraping any pan juices into the milk.
Return to the oven and bake for 22-25 minutes until the coconut milk is thickened and bubbling.
Garnish with a little leftover coriander.