Asian-Inspired
Red Thai meatball curry
serves 2
prep 10 mins
cook 15 mins
INGREDIENTS 500g beef mince 2 red chillis, 1 chopped, 1 sliced to serve 2cm-size piece ginger, grated 1 free-range egg 1 tbsp vegetable oil 1-1 ½ tbsp Thai red curry paste 1 can of coconut milk 150 g of shitake mushrooms, quartered 150g green beans A handful of basil leaves Steamed basmati rice to serve METHOD Place the mince in a bowl, add the chilli, ginger, egg, season and combine. Wet your hands, then take a pinch of meat and roll it into balls (roll about 20). Heat the oil in a pan, then brown the meatballs for 5-6 minutes. Tip the meatballs into a bowl. To the pan, add the curry paste, fry for a minute, then add the coconut milk along with half a can of hot water. Bring to the boil and stir until the sauce thickens. Add the meatballs and mushrooms. Simmer for 5 minutes, then add the beans, simmer for a further 5 minutes Season the sauce, tear the basil leaves and add to the pan. Stir then serve on a bed of steamed rice, topped with sliced chilli.
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