Neven’s Pork Meatball and Coconut Curry with Kale

Rinse the rice until the water becomes clear. Place in a pan with 600ml of boiling water and a pinch of salt. Bring to the boil, then cover and reduce the heat to low. Simmer for 15 minutes until tender. Set aside.

Put the minced pork into a large bowl with the egg, breadcrumbs, coriander and a teaspoon of the curry paste. Peel and crush in the garlic and season with salt and pepper, then mix to combine. Shape into 12 even-sized balls.

Heat a large non-stick frying or sauté pan over a medium to high heat. Add half the oil and sauté the meatballs for 10 minutes until lightly golden. Transfer to a plate.

Peel and finely grate the ginger. Cut the top and bottom off the red pepper, then remove the core and dice. Add the rest of the oil to the frying pan over a medium heat and add the ginger, red pepper and the remaining five teaspoons of the curry paste. Sauté for 2-3 minutes and then add the tomatoes and continue to cook for 3 minutes. Stir in the coconut cream and bring to the boil, then reduce the heat and simmer for 5 minutes.

Wilt the kale and then add the meatballs back into the sauce. Reduce the heat to low and simmer for 8-10 minutes until the meatballs are completely tender. Just before serving, squeeze in the juice of half the lemon and arrange on plates with the rice. Scatter over the coriander leaves and garnish with lemon wedges to serve.