Thai meatball coconut curry
- Portion size: Serves 4
- Takes 30 min to make, 20 min to cook, plus chilling, freezing, defrosting and reheating
- Difficulty: easy
You can make this Thai curry dish and freeze half so, once it’s defrosted, it’s ready to be cooked for a quick dinner later on.
If you like this, you’ll love our Vietnamese recipe too; sticky pork meatballs with rice noodles
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Ingredients
- 3 tbsp olive oil
- 2 red peppers, sliced
- 4-5 tbsp Penang curry paste (we used Thai Kitchen Penang Curry Paste, from Tesco and Waitrose)
- 2 x 400ml cans coconut milk
- 1 each large red and large green chillies, deseeded and finely shredded
- 6 spring onions, thinly sliced
- 2 lemongrass stalks, tough outer leaves removed and finely diced
- Juice of 2 limes, plus lime wedges, to serve
- 150g ground almonds
- Steamed rice, to serve
For the meatballs
- 1kg pork mince
- 5 spring onions, finely diced
- 1 large red chilli, deseeded and finely diced
- 2 lemongrass stalks, tough outer leaves removed and finely diced
- Bunch of fresh coriander, leaves finely chopped
- 4cm piece fresh ginger, grated
- Grated zest and juice of 2 limes
- 1 medium free-range egg
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Method
- In a large bowl, mix the ingredients for the meatballs. Season and, with wet hands, form into about 40 walnut-size balls. Put on a large plate and chill for 15 minutes or until needed.
- Heat 2 tbsp of the oil in a large, deep frying pan, add the meatballs, in 2 batches, and fry for 10 minutes until cooked through and browned. Remove and set aside.
- In the same pan, heat the remaining olive oil, add the peppers and fry for 2 minutes until softened, then add the curry paste and cook for 1 minute. Stir in the coconut milk, chillies, spring onions, lemongrass and lime juice. Gently simmer for a few minutes, then add the almonds and cook for a few minutes to warm through (add a little water if the curry sauce seems too thick).
- Add the meatballs to the curry sauce and heat through. Divide half the curry among 4 serving bowls, sprinkle with coriander leaves and serve with rice and lime wedges.
- Cool the remaining curry and spoon into a freezerproof container. Seal and freeze for up to 3 months. Thaw overnight in the fridge, then transfer to a saucepan and heat until the sauce and meatballs are piping hot. Serve as in step 4.
Nutrition
- 723kcals Calories
- 47.8g (21.5g saturated) Fat
- 35.8g Protein
- 40.2g (4g sugar) Carbs
- 0.6g Salt
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Reviews
What’s the difference between red pepper en chili pepper?
Hi Mas, a red pepper (also known as a capsicum or bell pepper) is sweet and has no heat to it whereas a chilli pepper adds heat to a recipe – like in this recipe. Hope that helps
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