Meatballs in korma sauce
(serves 4, preparation time 1 hour)
OrientalPanda shop items
0.5 jar Korma paste
1 coconut milk 400ml
50ml unsweetened condens milk
500g meatballs (small to medium sized) (or your other favourite meat, e.g. chicken)
4 TBSP oil
1 medium sized onion
1 TSP minced garlic
1 TSP minced ginger (optional)
1 handful of fresh koriander (optional)
1 TSP sugar (optional)
Heat up 2 TBSP of oil and fry meatballs. Once done, put aside.
In a medium sized pan, heat 2 TBSP oil. You can use the same pan as before.
Add onion and cook until soft.
Add the korma paste, ginger and garlic. Stir occasionaly until the sauce is reduced and thickened.
Add 50ml of water and boil for 5 minutes.
Add the fried meatballs.
Add coconut milk and the condens milk with the sugar.
Let everything simmer for 15 minutes. Stir occasionaly.
Serve with rice and garnish with some fresh koriander.