Name: Red curry meatballs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 tablespoon vegetable or peanut oil; 12 frozen small beef meatballs, thawed; 2 teaspoon thai red curry paste; 165 millilitre can coconut milk; 150 gram frozen green beans; 1 cup cooked long-grain white rice (1/3 cup raw); 1/4 cup coriander leaves

Red curry meatballs

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Serves 2

Prep

Cook

10M

Total

15M

Ingredients

1 tablespoon vegetable or peanut oil

12 frozen small beef meatballs, thawed

2 teaspoon thai red curry paste

165 millilitre can coconut milk

150 gram frozen green beans

1 cup cooked long-grain white rice (1/3 cup raw)

1/4 cup coriander leaves

Method

1.Heat oil in a frying pan over moderate heat. Add meatballs; cook and turn for 3 minutes or until browned. Transfer to a heatproof plate.

2.Add curry paste to same pan over moderate heat; cook and stir for 1 minute or until fragrant. Stir in coconut milk and 1/4 cup water. Bring to a simmer. Stir in meatballs and beans. Simmer, stirring occasionally, for 5 minutes or until cooked and sauce has reduced.

3.Divide cooked rice between serving bowls. Top with curry. Serve sprinkled with coriander.

Use Thai green curry paste instead of red. Low fat: Use reduced-fat coconut milk. Try chicken or lamb meatballs instead.
Note

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