Thai spiced pork sticks

makes 15-20 skewers

Food writer

Curry paste

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

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!