Thai Red Coconut Pork Meatball Curry

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While everything cooks, zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the lime zest. Add the pork mince, then season with pepper and mix together with your hands.

Roll into evenly-sized balls, 5 per person.

Pop the meatballs onto a large baking tray. Bake on the middle shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle

When the veg and meatballs have 5 mins remaining, heat a large saucepan on medium-high heat with a drizzle of oil.

Once hot, add the red Thai style curry paste. Cook until fragrant, 1-2 mins.

Stir in the coconut milk, soy sauce, sugar and water for the curry (see pantry for both amounts). Simmer until thickened slightly, 3-4 mins.

Once thickened, stir the roasted veg and cooked meatballs into the curry sauce. Simmer until piping hot, 2-3 mins.

Add a squeeze of lime juice. Taste and season with salt, pepper or more lime juice if needed. Add a splash of water if it's a little thick.

When everything's ready, fluff up the rice with a fork and stir through the remaining lime juice.