Ingredients
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
Method
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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.
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Add milk, undrained pineapple, sauce, broccoli and tomatoes to pan. Stir in meatballs. Bring to boil. Remove pan from heat. Cover tightly with foil.
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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.
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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.
