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Green Thai Meatball Curry
( SERVES 4 )

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Reader Recipes 2/9/2015

dgaffin

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