I love Thai takeaway, I miss Thai takeaway! We no longer live near one but also I can’t afford to eat out as often as I would like. I came across a recipe for this porkball broth in a Asda free magazine but it took quite a while to prepare from scratch so this is my version of it that still tastes just as good and for around 80p per serving.
Thai green curry paste is a bit too strong for little ones so I take a portion for them out before adding the paste. But if you aren’t cooking for children, follow the instructions.
8 pork sausages, skin taken off
5 spring onions, trimmed and chopped
2tbsp Green Thai curry paste
800ml chicken stock made with 1 stock cube
Juice of half a lime
1 tsp sugar
2x65g pack noodles (any will do)
1 green pepper, deseeded and finely chopped
- Preheat oven to 180C.
- Mix the sausage meat and coriander in a bowl with your hands, wet your hands first. Shape into 2cm balls.
- Place pork balls on a baking tray. Cook for 15-20 minutes, turning every now and then to ensure they don’t burn.
- Put the spring onions, peppers and curry paste in a large pan and cook, stirring for 2 minutes.
- Add the stock. Bring to the boil, add the porkballs, simmer for 10 minutes.
- Add lime juice, sugar and noodles. Simmer for 5 minutes.
If you don’t fancy taking the skin off of sausages then you can always use sausage meat or pork mince.
The original recipe uses mangetout but I’m not a great fan so that’s why I use a pepper.
Before cutting your lime, roll it firmly on the work surface. This helps release the juice more easily.