INGREDIENTS

• 400g Smorgasbord Meatballs
• 1 small Chilli, de-seeded and chopped
• 2 tsp Olive Oil
• 1 tsp Sesame oil
• 1 stick Lemongrass, bruised
• 1 tsp Curry powder (good quality)
• 1 tin Coconut Milk or Cream
• 250ml Chicken stock
• 1 Onion, peeled and chopped
• Zest and juice of one Lime
• 1 small handful of chopped fresh Coriander leaves

METHOD

1. Marinate the lemongrass in the coconut milk/cream with the chilli and the lime zest. Keep juice aside for now.
2. In a heavy non-stick pan, on medium heat, add both oils, and meatballs and start giving a light golden colour for about 5 minutes, do not burn them.
3. Remove the meatballs and set aside keeping them warm.
4. In the same pan add the chicken stock, that should create steam, and straight away reduce it to a quarter, then add the rest of the garnish including the lemon grass which will give a lovely scent and flavour, make sure the chilli is not too much, as it will be hot.
5. Return the meatballs to the pan and simmer slowly until they are hot inside. Check your seasoning and sprinkle with chopped coriander leaves. Serve straight away with a Thai rice or steamed rice, and with Pak Choi if you want.
6. That should really tickle you, loved it when we made it!