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Massaman meatball curry
Massaman meatball curry
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Savory meatballs infused with aromatic massaman curry flavors.
Ingredients:
  • 500g beef mince
  • 1 garlic clove, crushed
  • 40.00 ml fresh coriander leaves, chopped
  • 18.40 gm canola oil
  • 115.50 gm massaman curry paste (see note)
  • 252.50 gm reduced-fat coconut milk
  • 2 tomatoes, roughly chopped
  • 250g sugar snap peas, trimmed
  • Steamed jasmine rice, to serve
  • Coriander leaves, extra, to serve
  • Roasted peanuts, roughly chopped, to serve
Instructions:
  • Combine mince, garlic, and coriander in a bowl. Season with salt and pepper, mix thoroughly. Shape into small balls using level tablespoons of the mixture.
  • In a large saucepan, heat oil over high heat. Brown meatballs in batches for 2 minutes. Transfer to a plate. Add paste to pan and cook for 1 minute until fragrant. Stir in coconut milk, tomato, and 1/2 cup cold water. Bring to a boil.
  • Place the meatballs back into the pan and lower the heat to medium. Simmer without a lid for 10 minutes or until the sauce thickens and the meatballs are fully cooked.
  • Toss sugar snap peas in salt and pepper. Quickly cook until tender. Serve over rice with curry, garnished with coriander leaves and peanuts.

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