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Plated meal

Thai Beef Meatball Curry with Jasmine Rice

  • Curry
  • Asian
  • Meat
  • Thai
  • Beef

Serve tender meatballs in a Thai-style red curry for a hearty family meal that has a new and exciting twist on a traditional Thai curry.

Nutrition Per Portion

  • Calories

    972

  • Carbs

    65.8g

  • Fat

    63.6g

  • Fibre

    7.2g

  • Protein

    38g

  • Sugar

    8.4g

  • 0.0 min

    Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

  • 1.0 min

    Stir the stock until dissolved, and then remove from the heat.

  • 1.5 min

    Peel and finely chop the garlic and lemongrass.

  • 2.5 min

    Peel and finely slice the red onion.

  • 3.5 min

    Finely slice the spring onion across a diagonal.

  • 5.0 min

    Julienne (slice into thin strips) the snow peas and red capsicum.

  • 8.5 min

    Chop the baby corn.

  • 9.0 min

    In a large mixing bowl add together the mince, soy sauce and half of the garlic.

  • 10.0 min

    Using your hands, mix together the mince and other ingredients together and then roll into small bite sized meatballs.

  • 12.0 min

    Heat the vegetable oil in a large wok/deep pan over high heat.

  • 13.0 min

    Add the meatballs and cook until they are browned all over.

  • 14.0 min

    Add rice to the other pan of boiling water and cook for around 11mins.

  • 15.0 min

    Remove the meatballs from the pan and set aside.

  • 15.5 min

    Add the onion, remaining garlic, lime leaves and lemongrass. Cook until the onion is softened and the garlic is fragrant (1 minute).

  • 16.5 min

    Add the curry paste and the correct amount of stock. Using the back of a spoon mix the curry paste into the stock until combined.

  • 17.5 min

    Pour in the coconut milk and mix through until well combined.

  • 19.0 min

    Stir the red capsicum, baby corn and snow peas through the sauce.

  • 21.0 min

    Stir through the fish sauce dressing.

  • 22.0 min

    Add the meatballs back to the curry and allow the curry to simmer until the meatballs are fully cooked and vegetables are tender.

  • 25.0 min

    Drain the rice, and distribute among serving bowls.

  • 26.5 min

    Distribute the curry among serving plates and garnish with spring onion.

  • Ingredients

    Lime Leaves

    Soy Sauce

    Thai Fish Sauce and Lime Dressing

    Red Onion

    sliced

    Spring Onion

    thinly sliced

    Baby Corn

    chopped

    Red Capsicum

    julienne

    Long-Grain Brown Rice

    Snow Peas

    julienne

    Coconut Milk

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person

    Thai Red Curry Paste

    Vegetable Oil

    1 tablespoon per person

    Garlic

    finely chopped

    Beef Mince

    Lemongrass

    finely chopped

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