Thai Red Coconut Pork Meatball Curry

• Meanwhile, in a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce the heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and water absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, finely chop garlic. In a medium bowl, combine pork mince, fine breadcrumbs, garlic, the egg, and a generous pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a medium bowl.

• SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. With 5 minutes remaining on the veggies, return frying pan to medium-high heat with a drizzle of olive oil. Cook Thai red curry paste (see ingredients), stirring, until fragrant, 1 minute. • Stir in coconut milk, water (for the curry), soy sauce and brown sugar until bubbling, 1 minute. • Reduce heat to medium and simmer until slightly reduced, 2-3 minutes. • Add roasted veggies, baby spinach leaves and meatballs, stirring, until wilted, 1 minute.

TIP: For best results, drain the oil from the pan before cooking the sauce.