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Massaman meatball curry
Massaman meatball curry
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Indulge in a simple and delicious Thai massaman meatball curry for dinner tonight.
Ingredients:
  • 500g lean beef mince
  • 250.00 ml fresh breadcrumbs
  • 1 egg, lightly beaten
  • 2cm piece fresh ginger, peeled, finely grated
  • 40.00 ml finely chopped fresh coriander leaves, plus extra sprigs to serve
  • 115.50 gm massaman curry paste
  • 36.40 gm peanut oil
  • 1 brown onion, halved, cut into thin wedges
  • 1 large carrot, sliced into rounds
  • 2 (400g total) desiree potatoes, peeled, cut into 4cm pieces
  • 382.50 gm salt reduced chicken style liquid stock
  • 270ml can coconut milk
  • Steamed jasmine rice, to serve
  • Roughly chopped unsalted roasted peanuts, to serve
Instructions:
  • In a bowl, mix together mince, breadcrumbs, egg, ginger, coriander, and 1 tablespoon of curry paste. Shape mixture into balls using level tablespoons. Transfer balls to a plate and chill in the refrigerator for 15 minutes.
  • In a wok or large, deep frying pan, heat oil over medium-high heat. Cook meatballs in 2 batches, turning occasionally, until browned, about 5 minutes. Transfer to a plate.
  • Add onion to the wok and sauté until softened. Stir in the remaining curry paste and cook until fragrant. Mix in the carrot and potato, ensuring they are evenly coated. Pour in the stock and coconut milk, then bring to a boil. Reduce the heat, gently add the meatballs, cover, and simmer for 10 minutes. Uncover and simmer for an additional 5 minutes until the curry slightly thickens and the vegetables are tender.
  • Garnish the curry with peanuts and fresh coriander sprigs before serving it on a bed of fluffy rice.

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