Easy Thai Red Curry with Herby Meatballs
Serves 3 - 4
Ingredients
500g beef mince
1/3 cup spring onion - thinly sliced
1/3 cup coriander - finely diced
2 garlic cloves - minced
2 tbsp ginger - minced
1 tsp sesame oil
1 large brown oion - diced
2cm pieces ginger - finely diced
1/3 cup red curry paste
Zest & juice of 1 large lime
1 can chopped tomatoes
1 can coconut milk
1 large broccoli- chopped into bite sized pieces (stalk and all)
2 cups frozen peas
2 tbsp fish sauce
Instructions
Mix the first 6 ingredients together in a bowl. Season with S&P Roll into 12 balls. Set aside.
Fry the onion and ginger in a large wok on a medium heat with 1 tbsp oil, fry until the onion has softened. Add the curry paste and stir well.
Fold in the lime zest & juice as well as the canned tomato’s. Then stir in the coconut milk.
Heat a second large pan on a medium - low heat. Add roughly 1 tbsp of oil. Fry the meatballs on both sides until nicely browned and cooked through.
Whilst the meatballs are booking add the broccoli and peas to the curry sauce. Stir in the fish sauce.
Gently fold the cooked meatballs into the curry and serve with steamed rice.
