Red Thai meatball curry

Red Thai meatball curry

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(56 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Serves 4
A colourful, zingy curry that the whole family will enjoy

Nutrition and extra info

Nutrition: per serving

  • kcal371
  • fat26g
  • saturates13g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein31g
  • salt0.79g
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Ingredients

  • 500g pack lean beef mince (10% fat)
    Beef

    Beef

    bee-f

    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
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 egg
    Eggs

    Egg

    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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 225g can bamboo shoots, drained
    Bamboo shoots

    Bamboo shoots

    bam-boo shoo-tz

    As expected, these are the very young shoots of many types of

  • 140g fine green beans, trimmed
  • juice 1 lime, plus extra wedges to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 20g pack basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • basmati rice or rice noodles, to serve

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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stephanie_landymore
17th Sep, 2010
1.05
Not sure about using salt and pepper in it either! Very disappointing recipe, I felt there was very little genuine flavour in it, far too watery and the western seasoning made it even worse. Feeling very stupid for not going with my insticts on this one but these recipes are supposed to be trustworthy. Gutted that I've got 3 more portions to rescue flavour-wise.
georgeb74
16th Sep, 2010
1.05
The curry paste I used was very spicy, so happy with the flavours of the sauce, but the beef meatballs didn't go very well I didn't think! Would be much nicer using turkey or pork mince? I agree this recipe lacks something...not sure what....
nickijhill
16th Sep, 2010
3.05
I also found this a bit bland. Next time I think I would add some fried onions and garlic to the meatball mixture to give them more flavour. I would also add more curry paste and a dash of fish sauce (instead of salt) to the actual curry sauce.
flaskey
16th Sep, 2010
3.05
I found this a little bland. It needs more curry paste; double the amount stated in the recipe I would say.

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