Green Thai Meatball Curry
( Serves 4 )
Publication: Reader Recipes
2/9/2015
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
- 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
http://www.bite.co.nz/reader-recipe/13211/Green-Thai-Meatball-Curry/
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