Thai meatball coconut curry

Thai meatball coconut curry
  • Serves icon Serves 4
  • Time icon Takes 30 min to make, 20 min to cook, plus chilling, freezing, defrosting and reheating

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

Nutrition: per serving

Calories
723kcals
Fat
47.8g (21.5g saturated)
Protein
35.8g
Carbohydrates
40.2g (4g sugar)
Salt
0.6g
Calories
723kcals
Fat
47.8g (21.5g saturated)
Protein
35.8g
Carbohydrates
40.2g (4g sugar)
Salt
0.6g

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

Method

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.

delicious. tips

  1. If freezing, thaw the curry for 24-48 hours in the fridge rather than at room temperature, for less moisture loss.

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    1. 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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