on January 12, 2022
Thai Style Beef Meatball Curry
Servings 2 people
Ingredients
- 1 Echalion Shallot
- 1 Carrot
- 1 Courgette
- 1 Spring Onion
- 1/2 Lime
- 300 ml Water for the rice
- 150 g Jasmine Rice
- 240 g Beef Mince
- 1 tbsp Thai Style Spice Blend
- 8 g Plain Flour
- 1 tbsp Yellow Curry Paste
- 200 ml Coconut Milk
- 150 ml Water for the sauce
- 10 g Chicken Stock Paste
Instructions
- Halve, peel and thinly slice the shallot.Remove the ends from the carrot (no need to peel), and thinly slice into rounds.Remove the ends from the courgette, halve lengthways, and chop into 2cm wide strips, then chop into 2cm chunks.Trim and thinly slice the spring onion.Zest and halve the lime.Heat a frying pan on high heat (no oil).Add the courgette, dry-fry until nicely charred, 6-8 mins total. Turn every 2 mins. Remove to a bowl once charred.
- Meanwhile , pour the cold water for the rice into a medium saucepan with a tight-fitting lid.Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve.
- While the rice cooks, pop the beef mince into a bowl and add the Thai spice, flour, lime zest and season with salt and pepper. Mix with your hands until well combined, shape into 5 evenly sized meatballs per person, pop them on a plate.
- Pop your (now empty) frying pan you used for the courgette back on medium-high heat with a drizzle of oil. Once hot, add the meatballs, fry until browned on the outside, 5-6 mins. Turn every 2 mins.Remove to a plate.Pop your pan back on medium-high heat with a drizzle of oil if the pan is dry.Add the carrot and shallot to the pan and season with salt and pepper. Fry, stirring frequently until the veg is soft, 5-6 mins.
- Add the yellow curry paste to the carrot and shallot, stir very well, cook for 1 minute, then add in the meatballs and pour in the coconut milk and water for the sauce.Add the chicken stock paste and season with salt and pepper. Bring to the boil, simmer until the sauce has thickened and the meatballs are cooked, 9-12 mins
- Once the curry is cooked, stir in the charred courgette and cook for 1 minute.Remove the pan from the heat, squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it.Fluff up the rice and spoon into bowls. Top with the curry, sprinkle over the spring onion.