- 55g bread
- 2 cloves garlic
- 1 small onion
- 2 Tbsp fresh coriander
- 1 egg white
- 1 tsp fish sauce
- 600 g pork mince
- 1 Tbsp ginger paste
- 2 Tbsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp white peppercorns
- 1 cinnamon stick broken
- 2 whole cloves
- seeds from 3 cardamon pods
- 2 red chillies or 2 tsp samba oelek
- 2 shallots
- 5 cloves garlic
- 3 pieces coriander root
- large knob ginger
- 1 Tbsp lemon grass paste
- 1/2 tsp shrimp paste
- 1 Tbsp oil
- prepared paste
- 400g coconut cream
- 400 g water
- 1 Tbsp fish sauce
- juice of a lemon or lime
- 2 tsp brown sugar
- 30 g cashews
- 4 large tomatoes skinned , desseded and cut into wedges
- Kaffir lime leaf
1h 0minPreparation 20minBaking/Cooking
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Place cubed bread in TM bowl and chop 10 seconds speed 6. Set aside.
Place onion and garlic in TM bowl and mince 5 seconds speed 7.
Combine bread, onion and remaining ingredients. Mix with hands and roll into medium sized meatballs. Place on upper Varoma tray. Place in fridge while making paste.
Place coriander seeds, cumin seeds,cinnamon,cloves,cardamon seeds and peppercorns in T M bowl. Dry roast 5 minutes, 120 degrees/ speed 2
Mill 1 minute/ Speed 9 - and set aside
Add shallots, chilli, ginger and garlic. Chop 5 seconds / Speed 5.
Add oil and Saute 2 minutes 120 degrees speed 2
Add lemon grass,shrimp paste and milled spices.
Saute 2 minutes speed 2 100 degrees.
With curry paste still in bowl add cashew nuts and blend 10 seconds/ Speed 5
Add Coconut cream, water and fish sauce.
Sit Varoma on top with pork meatballs in top tray.
Cook 20 minutes/ Varoma / Speed 3
Blend sauce speed 9/ 30 seconds - as the sauce is hot gradually increase speed.
Place sauce in large pan and set meatballs in sauce along with skinned and deseeded tomatoe wedgesand Kaffir lime leaf Simmer gently 15 minutes on stove while you cook rice and steam veges in TM. Stir through lemon / lime juice and brown sugar at the end.
Accessories you need
Serve on rice with steamed veges and garnish with roasted Cashews.
Don't be put off with the long list of ingredients it really it's not that complicated and steamed meatballs are wonderful
The curryvpaste can be made ahead and stored in fridge for three days.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Paleo: Phat Si Ew
- Monday Night (Beef or Lamb) Curry
- Italian Beef Ragu
- lchf chicken chirizo balls
- Curried Meatloves with BBQ Glaze Sauce
- 3 ways chicken fajitas
- Stuffed Burgers
- SWEET& SOUR PORK
- Zanzibar Coconut Chicken Curry
- Hainanese Chicken Rice
- Babi Guling - Balinese Roast Pork
- Beef Larb (Spicy Beef Salad)
- Black Bean & Wild Rice Polenta Wedges
- Crunchy Carrot Falafel
- New Zealand Winter Salad
- Lentil Patties, Horseradish Mash & Caramelised onions
- Coconut Yogurt - automated
- Chicken Massaman
- Orzo Basil Salad
- Cauliflower Cous Cous Salad
- Blueberry and Coconut Cake
- Mango Dream
- Hazelnut Plum Friand
- Creamy Cauliflower Soup