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Red Thai meatball curry

Red Thai meatball curry

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A star rating of 3.5 out of 5.61 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A colourful, zingy curry that the whole family will enjoy

Nutrition: per serving
HighlightNutrientUnit
kcal371
fat26g
saturates13g
carbs4g
sugars3g
fibre2g
protein31g
low insalt0.79g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2010

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Overall rating

A star rating of 3.5 out of 5.61 ratings
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