Thai red meatball curry
This is one of my favorite dinner dishes to cook. It has lots of flavor and just enough heat for my taste. It has a lot of things I love in one dish; fresh basil, beef, bamboo shoots and chili. So good! And it’s quite quick to cook and doesn’t have too many ingredients. The red curry paste really adds a lot of flavor to the dish. I found the recipe on bbcgoodfood.co.uk but have adapted it a bit.
500g lean beef mince
2 red chilies, 1 chopped, 1 sliced
thumb-size piece ginger grated
1 tbsp olive oil
1-1½ tbsp Thai red curry paste , depending on how spicy you like it
400ml can of coconut milk
225g can bamboo shoots, drained
baby corn, cut into 2 cm pieces
140g snow peas
juice from 1 lime plus extra wedges to serve
20g pack of fresh basil
Put the mince into a large bowl with the chopped chilli, ginger and egg, then season generously. Mix well with your hands, then shape into 20 meatballs. Can be made and chilled up to a day ahead.
Heat the oil in a large non-stick frying pan, then brown the meatballs for 5 mins. Tip onto a plate. Add the curry paste, fry for 1 min, then pour in the coconut milk and half a can of water. Bring back to the boil and stir to make a smooth sauce.
Return the meatballs to the pan with the bamboo shoots, baby corn and snow peas. Simmer for 5 mins until the snow peas are just tender and meatballs cooked through. To serve, season the sauce with salt, pepper and lime juice, then tear in the basil leaves. Scatter with sliced chilli and serve with rice or noodles and more lime wedges for squeezing over.