1 tablespoon olive oil
400g packet Asian-style chicken meatballs
1/3 cup Thai red curry paste
400ml can coconut milk
225g can pineapple pieces in juice
2 tablespoons fish sauce
400g broccoli, trimmed, cut into florets
250g punnet cherry tomatoes
½ cup chopped fresh coriander, plus whole leaves to serve
½ cup dry roasted cashews
Steamed rice, to serve
Heat oil in a large, flameproof, roasting pan over a medium to high heat. Add meatballs. Cook, turning occasionally for about 3 minutes, or until browned all over. Remove. Add paste. Cook, stirring, for 30 seconds.
Add milk, undrained pineapple, sauce, broccoli and tomatoes to pan. Stir in meatballs. Bring to boil. Remove pan from heat. Cover tightly with foil.
Cook in a moderate oven (180C) for 15 minutes. Un-cover. Cook for a further 5 minutes, or until meatballs are cooked through and broccoli is tender. Stir in chopped coriander.
Sprinkle with cashews and coriander leaves. Serve with rice.
TIP! We used Jamie Oliver’s Asian-Style Chicken Meatballs available at most Woolworths supermarkets. Red curry paste can be replaced with green, penang, yellow or massaman, if preferred.