Red Thai meatball curry
If you want to add more dairy free recipes to your recipe box, Red Thai meatball curry might be a recipe you should try. One portion of this dish contains about 29g of protein, 54g of fat, and a total of 835 calories. For $3.15 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. 252 people were impressed by this recipe. It works best as a main course, and is done in approximately 40 minutes. It is a pretty expensive recipe for fans of Indian food. If you have green beans, basil, ginger, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. With a spoonacular score of 87%, this dish is excellent. If you like this recipe, take a look at these similar recipes: thai red curry , how to make veg thai red curry, Thai Red Curry, and Thai Red Curry.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
225g can bamboo shoots, drained
20g pack basil
400ml can reduced-fat coconut milk
2 red chillies, 1 chopped, 1 sliced
1 egg
thumb-size piece ginger, grated
140g fine green beans, trimmed
juice 1 lime, plus extra wedges to serve
500g pack lean beef mince (10% fat)
basmati rice or rice noodles, to serve
1-1½ tbsp Thai red curry paste, depending on how spicy you like it
1 tbsp sunflower or vegetable oil
Equipment:
bowl
frying pan
Cooking instruction summary:
Put the mince into a large bowl withthe chopped chilli, ginger and egg, thenseason generously. Mix well with yourhands, then shape into 20 meatballs. Canbe made and chilled up to a day ahead.Heat the oil in a large non-stick fryingpan, then brown the meatballs for 5 mins.Tip onto a plate. Add the curry paste, fryfor 1 min, then pour in the coconut milkand half a can of water. Bring back to theboil and stir to make a smooth sauce.Return the meatballs to the pan withthe bamboo shoots and beans. Simmerfor 5 mins until the beans are just tenderand meatballs cooked through. To serve,season the sauce with salt, pepper andlime juice, then tear in the basil leaves.Scatter with sliced chilli and serve withrice or noodles and more lime wedgesfor squeezing over.
Step by step:
1. Put the mince into a large bowl withthe chopped chilli, ginger and egg, thenseason generously.
2. Mix well with yourhands, then shape into 20 meatballs. Canbe made and chilled up to a day ahead.
3. Heat the oil in a large non-stick fryingpan, then brown the meatballs for 5 mins.Tip onto a plate.
4. Add the curry paste, fryfor 1 min, then pour in the coconut milkand half a can of water. Bring back to theboil and stir to make a smooth sauce.Return the meatballs to the pan withthe bamboo shoots and beans. Simmerfor 5 mins until the beans are just tenderand meatballs cooked through. To serve,season the sauce with salt, pepper andlime juice, then tear in the basil leaves.Scatter with sliced chilli and serve withrice or noodles and more lime wedgesfor squeezing over.
Nutrition Information:
