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    Thai Spiced Meatballs in a Red Thai Curry Sauce

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    Thai Spiced Meatballs in a Red Thai Curry Sauce

    Our quick and easy supper with ready-made Aberdeen Angus meatballs is the perfect dish for celebrating Thai New Year on 15 April.

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6

    Ingredients

    • 80g pack fresh coriander
    • 1 pack fresh lemon grass
    • 3 red chillies, halved and deseeded
    • 2 x 430g packs Waitrose Aberdeen Angus 12 Beef Meatballs
    • 2 tbsp groundnut oil
    • 3 tbsp Bart Spices Red Thai Curry Paste
    • 400ml can Bart Spices Coconut Milk
    • 1 tbsp tomato purée

    Method

    1. Preheat the oven to 180°C gas mark 4. Finely chop the coriander. Remove the tough outer leaves from the lemon grass and finely slice the tender cores. Finely chop the chillies (reserving a little to garnish) and place on a plate with the lemon grass and two-thirds of the coriander. Mix to combine.
    2. Roll the meatballs carefully in the coriander, chilli and lemon grass mixture to coat. Heat 1-2 tablespoons of the oil in a wok and fry the meatballs gently over a medium heat for about 10 minutes, turning once, until lightly browned (this can be done in 2 batches using 1 tablespoon of oil for each batch).
    3. Wipe out the wok, reheat, then add the red curry paste and fry for 30 seconds. Pour in the coconut milk and simmer for 1-2 minutes until slightly reduced. Stir in the tomato purée and keep warm.
    4. Meanwhile, place the browned meatballs in an ovenproof dish and finish cooking in the oven for 10 minutes, until the juices run clear when pierced with a fork. Using a slotted spoon, remove the meatballs from the dish to drain the excess oil (discard). Stir the meatballs into the red curry sauce.
    5. Scatter the finished meatballs with the remaining coriander and red chilli. Serve with fresh egg noodles and steamed pak choi.

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    Cook's tips

    Leave the seeds in the chilli for a hotter dish. If you really love heat, substitute the red chillies for more fiery Thai ones.

    Drinks recommendation

    Full-bodied Singha Thai Beer is rich in taste with strong hop characters that stand up well to the spices, while providing a striking contrast.

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    5 stars