Thai Beef Meatball Curry with Brown Rice
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
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Lime Leaves
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Soy Sauce
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Thai Fish Sauce and Lime Dressing
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Red Onion
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Spring Onion
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Baby Corn
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Red Capsicum
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Long-Grain Brown Rice
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Snow Peas
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Coconut Milk
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Chicken Stock
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Thai Red Curry Paste
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Vegetable Oil
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Garlic
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Beef Mince
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Lemongrass
|
Lime Leaves |
Soy Sauce |
Thai Fish Sauce and Lime Dressing |
Red Onion |
Spring Onion |
Baby Corn |
|
Red Capsicum |
Long-Grain Brown Rice |
Snow Peas |
Coconut Milk |
Chicken Stock |
Thai Red Curry Paste |
|
Vegetable Oil |
Garlic |
Beef Mince |
Lemongrass |
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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.
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1.0 min
Stir the stock until dissolved, and then remove from the heat.
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1.5 min
Peel and finely chop the garlic and lemongrass.
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2.5 min
Peel and finely slice the red onion.
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3.5 min
Finely slice the spring onion across a diagonal.
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5.0 min
Julienne (slice into thin strips) the snow peas and red capsicum.
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8.5 min
Chop the baby corn.
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9.0 min
In a large mixing bowl add together the mince, soy sauce and half of the garlic.
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10.0 min
Using your hands, mix together the mince and other ingredients together and then roll into small bite sized meatballs.
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12.0 min
Heat the vegetable oil in a large wok/deep pan over high heat.
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13.0 min
Add the meatballs and cook until they are browned all over.
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14.0 min
Add rice to the other pan of boiling water and cook for around 11mins.
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15.0 min
Remove the meatballs from the pan and set aside.
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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).
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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.
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17.5 min
Pour in the coconut milk and mix through until well combined.
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19.0 min
Stir the red capsicum, baby corn and snow peas through the sauce.
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21.0 min
Stir through the fish sauce dressing.
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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.
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25.0 min
Drain the rice, and distribute among serving bowls.
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26.5 min
Distribute the curry among serving plates and garnish with spring onion.
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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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Reviews (1)
Aleya Al Hammadi
I loved it