Zesty Pork Meatballs

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt and stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once the pan is hot, add the meatballs and fry until browned on each side, 6-7 mins. Turn every 1-2 mins. Once browned, remove to a bowl and leave to the side (we will finish cooking them later). Pop the frying pan back on medium high heat and add a drizzle of oil if the pan is dry. Add the onion to the pan and stir fry until it has softened, 5-6 mins.

Add the garlic and remaining Thai spice to the onion, stir and cook for 1 minute. Pour in the coconut milk, water (see ingredient list for amount), chicken stock powder and then squeeze in the peanut butter. Bring to the boil, stirring to combine the peanut butter into the sauce. Add the pork balls to the sauce and simmer until the sauce has thickened slightly, 8-10 mins.

Add the baby corn and sugarsnap peas to the sauce and stir in. Cover with a lid and leave to simmer until the veg is tender, and the balls cooked, 5 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Once cooked, add half the lime juice to the sauce, then taste and add more lime juice, salt and pepper if you feel it needs it.