Indian Meatballs-La Maison Orphée

maisonorphee.com

Kelly Daigle-Blanchet

subheading: For the stuffing:

1 lb. (450 g) chopped pork

1 chopped shallot

1 egg

1 tsp (5 ml) turmeric powder

1 tbsp (15 mL) red curry paste

1 tsp (5 mL) cinnamon

2 tbsp (30 ml) deodorized coconut oil

2 pinches of Fine Grey Sea Salt

1 pinch of pepper

Fish Sauce, to taste

subheading: For the sauce:

1 cup (250 ml) coconut milk

1 cup (250 ml) broth or water

2 kaffir leaves

1 stick of lemongrass

1 tbsp. red curry paste

1 tbsp (15 ml) deodorized coconut oil

1 tsp (5 ml) Fine Grey Sea Salt

1 tsp (5 ml) starch

Directions at maisonorphee.com

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