[Recipe] Thai Red Curry with Grilled Lemon Spiced Lamb Meatballs & Okra

Ingredients

Meatball Recipe:-
• 500g lamb mince
• 1 slice of bread
• 1 Tbsp Thai red curry paste (I use this brand for this recipe)
• ½ lemon rind, grated
• 1 tsp salt
• Freshly ground black pepper
Curry Recipe:-
• 1 small brown onion, cut into six wedges
• 1 Tbsp red curry paste
• 135ml light coconut milk (I use this brand for this recipe]
• Fish sauce to taste
• Brown sugar to taste
• 2 Okras, thinly sliced
• A handful of basil leaves (about 10g)
• A long chilli, sliced as garnish

Instructions

1. In a small bowl, wet a slice of bread with some water and mash it into fine pieces with a fork. Alternatively you can process the bread in a food processor (without water) until resembles breadcrumbs.
2. In a mixing bowl, add lamb mince, bread pieces (or fresh breadcrumbs), a tablespoon of Thai red curry paste, grated lemon rind, salt and pepper. Knead the meat dough until pliable.
3. Roll a tablespoon of the meat dough into a ball and repeat this step to the remaining meat dough.
4. Heat up a non-stick stir fry pan over a medium flame with a teaspoon of oil. Brown the meatballs until all surface has become slightly brown. Remove from the pan and set aside.
5. In the same stir fry pan (you may want to add some oil if it appears dry), add onion and saute until translucent.
6. Add a tablespoon of Thai red curry paste and saute over low heat until aromatic. Add coconut milk and allow it to simmer over low heat. When the sauce starts to bubble, season with fish sauce and brown sugar to taste.
7. Return the meatballs to the sauce and allow them to cook for two to three minutes or until you're satisfied that the meatballs are cooked through. Stir in okras and cooked for a minute or so.
8. To serve, scatter basil leaves and sliced chilli. Serve immediately with rice. Enjoy!