- 500g pack lean beef mince (10% fat)
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 2 red chillies, 1 chopped, 1 sliced
- thumb-size piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp sunflower or vegetable oil
- 1-1½ tbsp Thai red curry paste, depending on how spicy you like it
- 400ml can reduced-fat coconut milk
- 225g can bamboo shoots, drained
- 140g fine green beans, trimmed
- juice 1 lime, plus extra wedges to serve
The same shape, but smaller than…
- 20g pack basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- basmati rice or rice noodles, to serve
Put the mince into a large bowl with the chopped chilli, ginger and egg, then season generously. Mix well with your hands, then shape into 20 meatballs. Can be made and chilled up to a day ahead.
Heat the oil in a large non-stick frying pan, then brown the meatballs for 5 mins. Tip onto a plate. Add the curry paste, fry for 1 min, then pour in the coconut milk and half a can of water. Bring back to the boil and stir to make a smooth sauce.
Return the meatballs to the pan with the bamboo shoots and beans. Simmer for 5 mins until the beans are just tender and meatballs cooked through. To serve, season the sauce with salt, pepper and lime juice, then tear in the basil leaves. Scatter with sliced chilli and serve with rice or noodles and more lime wedges for squeezing over.