Pork Meatball Massaman Curry

Meanwhile, trim the carrot, then halve lengthways (no need to peel). Slice widthways into half moons about 1cm thick.

Peel and grate the garlic (or use a garlic press).
Zest and halve the lime.

Crush the peanuts in the unopened sachet using a rolling pin.

Little Chefs: Pop the peanuts into a bigger bag for more room to crush them! You can use the bottom of a saucepan too.

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince and half the garlic.

Season with pepper and mix together with your hands. Roll into even sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Little Chefs: Use your hands to mix everything together and then get rolling the meatballs - make 5 per person.

Pop the meatballs onto a large baking tray.

Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the carrot and stir-fry for 4-5 mins.

Stir in the garlic and massaman style curry paste and cook for 1 min more.

Pour in the coconut milk, chicken stock paste and water for the sauce (see pantry for amount). Stir and bring to the boil, then lower the heat to medium-low and simmer until thickened, 6-8 mins.

Once the meatballs are cooked, add them to the sauce and simmer until piping hot, 1-2 mins.