Thai Beef Meatball Curry with Brown Rice

Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

Stir the stock until dissolved, and then remove from the heat.

Peel and finely chop the garlic and lemongrass.

Peel and finely slice the red onion.

Finely slice the spring onion across a diagonal.

Julienne (slice into thin strips) the snow peas and red capsicum.

Chop the baby corn.

In a large mixing bowl add together the mince, soy sauce and half of the garlic.

Using your hands, mix together the mince and other ingredients together and then roll into small bite sized meatballs.

Heat the vegetable oil in a large wok/deep pan over high heat.

Add the meatballs and cook until they are browned all over.

Add rice to the other pan of boiling water and cook for around 11mins.

Remove the meatballs from the pan and set aside.

Add the onion, remaining garlic, lime leaves and lemongrass. Cook until the onion is softened and the garlic is fragrant (1 minute).

Add the curry paste and the correct amount of stock. Using the back of a spoon mix the curry paste into the stock until combined.

Pour in the coconut milk and mix through until well combined.

Stir the red capsicum, baby corn and snow peas through the sauce.

Stir through the fish sauce dressing.

Add the meatballs back to the curry and allow the curry to simmer until the meatballs are fully cooked and vegetables are tender.

Drain the rice, and distribute among serving bowls.

Distribute the curry among serving plates and garnish with spring onion.