|1 stalk||Lemongrass, white part only, finely chopped (Main)|
|6||Kaffir lime leaves, finely chopped, remove centre rib (Main)|
|3 small||Red chillies, finely chopped, use up to 5 chillies if you like heat (Main)|
|1 bunch||Coriander, the root and stem ends, chopped (Main)|
|3 cloves||Garlic, finely chopped|
|1 small knob||Ginger, finely chopped (Main)|
|1 small knob||Turmeric, finely chopped (Main)|
|2||Limes, zest and juice (Main)|
|1 tsp||Sea salt flakes|
|1 drizzle||Olive oil, enough to make paste|
|1 small||Onion, chopped, or 2-3 chopped spring onions|
|1 handful||Chopped fresh coriander (Main)|
|3 stems||Curry leaves, finely chopped leaves only, optional (Main)|
|1 tsp||Garam masala|
|600 g||Pork mince (Main)|
|1 serving||Thai curry paste, recipe above, use less if you want less punch (Main)|
|2||Lemons, quartered, to serve|
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- To make the curry paste, in a mortar and pestle or food processor, using a little olive oil to loosen, grind to a smooth paste the lemongrass, kaffir lime leaves, chillies, the coriander root and stem ends, the garlic, ginger and turmeric. Add the lime zest and juice and sea salt flakes.
- To make the kofte, blitz chopped onion (or 2-3 chopped spring onions), the coriander leaves, finely chopped curry leaves, if using and garam masala to form a chunky paste. Add to a bowl with pork mince and as much curry paste as wanted. Mix together well. Chill and form into kofte on to the ends of bamboo skewers that have been pre-soaked in cold water for 30 minutes to prevent burning.
- Sear on a hot barbecue or grill pan to colour both sides and just to cook through. Serve with fresh lemon and salt, or with a cooling yoghurt sauce. Also good as burger patties with bite!