Albondigas de Cerdo with Coconut Curry Rice

Instructions

1. 1

   **Prepare the Coconut Curry Sauce:**

2. 2

   In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes).

3. 3

   Stir in the minced garlic and cook for an additional minute until fragrant.

4. 4

   Add the Patak's extra hot curry paste, stirring to combine, and let it cook for about 2 minutes to enhance the flavors.

5. 5

   Pour in the coconut milk, mixing well to create a creamy sauce. Season with salt and pepper.

6. 6

   Gently add the albondigas to the sauce and simmer on low heat for about 15-20 minutes until cooked through, stirring occasionally.

7. 7

   **Cook the Coconut Curry Rice:**

8. 8

   In a separate pot, heat the vegetable oil over medium heat. Add the rice and fry it for about 2 minutes, stirring continuously.

9. 9

   Pour in the coconut milk and water, along with the turmeric and salt. Bring it to a gentle boil.

10. 10

    Cover and reduce the heat to low. Cook for about 15-18 minutes until the rice is fluffy and fully cooked. Remove from heat and let it sit covered for an additional 5 minutes.

11. 11

    **Serve:**

12. 12

    Fluff the rice with a fork and plate it nicely. Top with the spicy albondigas and coconut curry sauce. Garnish with fresh cilantro for that extra brightness.