An amalgamation of several recipes, made with pork meatballs. Mix minced (ground) pork with finely chopped spring onions and ginger,
season and form into small meatballs, then chill for a couple of hours. Put into a roasting pan, drizzle with oil and roll around to coat,
then roast in a 200°C oven for half an hour. Meanwhile, sauté chopped spring onions, some finely chopped coriander stalks and chopped ginger
until fragrant, add some Thai red curry paste and a good dollop of peanut butter, stir for a minute or so, then add a Tbs soft brown sugar,
a good splash of soy sauce and a can of coconut milk. Mix together again, add the roasted meatballs, cover and simmer for 10 minutes, then
add some baby corn and cook for 3-5 minutes, until the corn is cooked. Stir in the juice of a lime and some coriander leaves, and serve with rice.