Pork Meatballs and Thai Style Coconut Curry

Peel and grate the garlic and separate the coriander leaves from their stalks. Chop the coriander stalks as small as you can and roughly chop the leaves. Add the chopped coriander stalks, the white parts of the spring onion, the garlic, the ground coriander and 1 tbsp of soy sauce into the pork mince and mix well. Shape the mix into twelve even-sized meatballs and keep to one side. Tip: Make sure the meatballs are well shaped to stop them falling apart as you cook them.

Put the rice in a pot with the star anise and ½ tsp of salt. Pour in 700ml of water and bring to the boil over high heat. Once boiling, pop on a lid, reduce the heat to low and cook for 10 mins. After 10 mins, remove from the heat and leave the riceto finish cooking in its own steam for a further 10 mins.

Cut the red onions in half through the root, peel and then slice into thin half moon shapes. Remove the core from the yellow pepper and finely slice.

Heat a large frying pan over medium heat and add 1 tbsp of oil. Fry your meatballs for 2-3 mins on each side until golden brown. Transfer your meatballs to a plate, you will finish cooking them in the curry later.

Cook the red onion and peppers in the same pan for 5 mins or until soft, add 1 tsp of the curry paste and cook for another minute.

Pour in the coconut milk and bring to the boil. Once boiling, reduce the heat to low and add the meatballs to the curry. Add 100ml of water to the curry and cook for 10 mins or until your meatballs are no longer pink in the middle. Stir in the baby spinach and cook for a minute longer. Tip: Taste the curry and if you want more heat, add another tsp of the curry paste and cook for another minute.