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    Thai pork meatballs with coconut

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    Thai pork meatballs with coconut

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 500g pack essential Waitrose British Pork Mince
    • 1 clove garlic, crushed
    • 2 tbsp crunchy peanut butter
    • 25g pack basil, shredded (stalks removed)
    • 1 red chilli, deseeded and finely chopped
    • 1 tbsp groundnut oil
    • 1 tbsp groundnut oil
    • 160ml can essential Waitrose Coconut Cream
    • 300ml chicken stock (from a cube)
    • 1 lime, juice only


    1. Mix the mince, garlic, peanut butter, ¾ of the basil, chilli, soy sauce and seasoning together in a mixing bowl until thoroughly combined. The easiest way to do this is with your hands. Roll into small balls – you will get about 16. Cover and chill until needed.
    2. Heat the oil in a non-stick frying pan and fry the meatballs for 3-4 minutes until browned on all sides. Add the coconut cream and stock, then cover and simmer for 15 minutes until the pork is cooked through.
    3. Stir in the lime juice, scatter with the remaining basil and serve with steamed jasmine rice and stir-fried mange tout.

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