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Home > Reader Recipes > Green Thai Meatball Curry

Green Thai Meatball Curry
( SERVES 4 )

dgaffin

Publication: Reader Recipes

Reader Recipes

Ratings: No ratings yet

Green Thai Meatball Curry

No ratings yet

Inexpensive, and tasty. Reasonably low fat due to the coconut milk rather than coconut cream, plus fast to prepare. Most people like a Thai curry and this is a no fuss meal

Ingredients

500 g Prime beef mince, prime rather than economy as less fat is rendered
2 Eggs
1 cup Breadcrumbs, use yesterdays stale bread
¼ cup Water, iced
2 cloves Garlic, finely chopped
1 Tbsp Fresh ginger, finely chopped/minced
1 Tbsp Thai green curry paste
2 Tbsp Fish sauce
1 tsp Sugar
½ cup Coriander, leaves chopped
1 tsp Salt
4 Spring onions, finly chopped or a small onion
2 Tbsp Vegetable oil

Curry Sauce

1 can Coconut milk
2 Tbsp Thai green curry paste
¼ cup Lime juice
2 Tbsp Fish sauce
2 tsp Sugar
4 cups Jasmine rice, steamed
1 head Broccoli, steamed
1 cup Carrot, steamed

Directions

  1. Mix together the Mince beef, eggs, bread crumbs, garlic, ginger green curry paste, fish sauce, sugar, coriander, salt and onion. Once combined gradually work in the iced water till a slightly sticky smooth consistency forms. More iced water may be needed.
  2. Form the meat mixture into small meatballs. Not too large else they could dry out on the outside while cooking. Heat the oil in a large fry pan till medium hot. and brown the meatballs in batches.
  3. Put meatballs to the side to rest then drain any excess beef fat from the fry pan
  4. Bring the pan back up to heat and mix in the coconut milk, green curry paste. When hot but careful not to boil, put in the fish sauce and 1/2 the lime juice and taste.
  5. Return the meatballs in the sauce in the fry pan and simmer for 5-6 minutes till cooked. Time will vary according to size of meat balls.
  6. Add more lime juice and sugar a little at a time to get a sweet salty sour balance. Once happy with the balance serve with steamed Jasmin rice and steamed Broccoli
  7. As we used Coconut milk to keep the fat levels down, the sauce can be a little thin and runny so you can add a little corn flour in water to the sauce while over the heat until its thickened to the required consistency
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http://www.bite.co.nz/reader-recipe/13211/Green-Thai-Meatball-Curry/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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