Meatballs in Thai Red Curry
Recipe for a creamy Thai red curry with meatballs and coconut milk.
Servings 4 servings
Calories 751kcal
Ingredients
Meatballs
- 300 g minced beef
- 300 g minced pork (can be replaced with beef)
- 1 onion, finely chopped
- 1-2 cloves garlic, grated or crushed
- 1 egg
- 2 tbsp dried breadcrumbs
- Salt and freshly ground pepper
- Plain flour (for rolling the meatballs in)
- Rapeseed oil
Red curry sauce
- 3 cloves garlic, finely grated or crushed
- 4 cm ginger, finely grated – about 2 tbsp
- 3 tbsp tomato purée
- 2-3 tbsp red curry paste
- 1 large onion, sliced into strips
- 2 peppers, one red and one green, sliced into strips
- 3 spring onions, sliced
- 1 red chilli, sliced – adjust to taste
- 2 tins coconut milk (not light)
- 1 lime, juice of
- 1 1/2 tsp fish sauce
- Oil
- Salt and freshly ground pepper
To serve
- Chopped peanuts and spring onions
- Rice or noodles
Instructions
Meatballs
- Make the meatball mixture: combine the minced meat in a bowl and add the egg, onion, garlic and breadcrumbs, and season with salt and pepper.
- Shape the mixture into small meatballs and roll them in the flour — just a thin coating.
- Fry the meatballs over a medium heat in a generous splash of oil. They only need to be browned, as they will finish cooking in the sauce. Set them aside on a plate as they are done.
- Remove any burnt bits from the pan and use the same pan to make the sauce.
Red curry sauce
- In the same pan the meatballs were fried in, add the garlic, ginger, tomato purée and curry paste, and heat through for a couple of minutes.
- Add the vegetables and fry for 5 min. Add the fresh chilli too, but REMEMBER to taste it first. Some are so hot that 1/4 is enough, while others taste more like a red pepper.
- Pour in the coconut milk, return the meatballs to the sauce and let it simmer for 15 min.
- Add the fish sauce and lime juice, and season to taste with salt and pepper and more chilli if you like. Let it simmer for a further 5 min. over a low heat. If the sauce is too thick you can add a little water as needed — but it should stay rich and creamy.
- Serve with rice or noodles and top the curry with peanuts and the finely sliced green tops of the spring onions.
Nutrition
Calories: 751kcal | Carbohydrates: 17g | Protein: 27g | Fat: 66g | Saturated Fat: 46g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 431mg | Potassium: 1014mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1524IU | Vitamin C: 12mg | Calcium: 96mg | Iron: 9mg