Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make meatballs
Peel and mince the garlic. Trim and finely chop the springonion. Add the mince, garlic, half of the springonion (reserve the rest!), a pinch of chilli flakes(spicy!) and soy sauce to a large mixing bowl. With clean hands, knead until all the ingredients are fully combined. Shape the mixture into 12/18/24 meatballs. Refrigerate.
Tip!Use wet hands when shaping the meatballs to stop them sticking.
Trim the snowpeas and slice them diagonally. De-seed and slice the pepper. Peel and finely chop the shallots. Finely slice 5/7.5/10 cm of the lemongrass. Keep the rest whole. Finely chop the corianderleaves.
3 Fry meatballs
Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the meatballs and fry for 5-7 min or until starting to brown all over. Set aside on a plate and reserve the pan.
4 Start curry
Bring the pan to a medium heat with a second drizzle of oil. Once hot, add the shallots and cook for 3 min. Add the gingergarlicpaste, sliced lemongrass and redcurrypaste(spicy!). Cook for 2 min. Add the pepper and cook for 2 min further.
5 Cauliflower rice
Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower and remaining springonion with a pinch of salt and stir-fry for 5 min.
Add the tamarindpaste, fishsauce, coconut milk, measuredwater, coconutsugar, limeleaves and the big piece of lemongrass. Simmer (don't boil) over a low heat for 5 min. Add the meatballs and snowpeas, cover and simmer for a further 5 min or until cooked through. Garnish with coriander and serve with cauliflower rice to the side.