Fragrant Ginger & Lemongrass Meatballs

Firstly make the meatballs by mixing everything in a bowl then fry them gently in a pan.

Next add the garlic, coriander and onion to the pan and cook off for about 5 mins.

Add the coconut cream to the pan and reduce right down for a further 5 mins.

Add the frozen peas and the pak choi to the meatballs and cook for a few mins keeping a bit of bite to the pak choi.

Serve with fluffy white rice.