Green Thai Meatball Curry
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
|500 g||Prime beef mince, prime rather than economy as less fat is rendered|
|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|
|½ cup||Coriander, leaves chopped|
|4||Spring onions, finly chopped or a small onion|
|2 Tbsp||Vegetable oil|
- 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.
- 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.
- Put meatballs to the side to rest then drain any excess beef fat from the fry pan
- 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.
- 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.
- 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
- 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