Hold onto your hats, here comes another recipe from hubby - Chillibob!
I have to admit that I didn't like this recipe at all the first time he made it, but this latest time, he swapped from using the tin of coconut milk to using creamed coconut that he let down with sufficient water. The difference was quite remarkable - and turned this recipe from one which I didn't ever want to see again, to one which I'd be quite happy to have again. Amazing what a little change like that can do!
Son & heir loved the recipe the first time around and loved it just as much the second. He cleared his plate. Mind you, I think that has a lot to do with the fact that there wasn't any discernible vegetable matter on the plate!
If, perhaps, you don't fancy the sausage meatballs, then there's absolutely nothing to stop you making your own meatballs from any kind of mince. I'm quite sure that whatever you made them from, they'd go just as well as the sausage versions.
SAUSAGE MEATBALLS IN THAI STYLE SAUCE (feeds 3-4)
1 large or 2 medium onions, finely diced
1 tsp Olive Oil
1 Tin Tomatoes
1 Tin Coconut Milk or 1 pack Coconut Cream, let down with some water
1 small Jar Red Thai Curry Paste
500g best quality Sausagemeat, rolled into walnut sized balls
1. In a large wok or deep frying pan, melt the butter and oil together and then gently fry the onion until tender and slightly coloured. Add the thai curry paste and allow to cook out for a minute or so, stirring frequently.
2. Add the tinned tomatoes and coconut milk (or cream) and stir until well combined. Drop the meatballs into the sauce, one at a time stirring very gently to coat each one.
3. Bring the pan to a simmer and cook until the sauce has reduced to your taste, stirring occasionally to prevent the meatballs from sticking to the bottom of the pan.
Serve with rice.