Name: Panang-style meatball curry recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 400ml can coconut milk, divided; 20g breadcrumbs; 1 Free Range Egg, lightly whisked; 500g Cook with Curtis Thai Recipe Beef Mince; 75g curry paste; 200g green beans, trimmed, halved; 62.50 ml coarsely chopped coriander

Panang-style meatball curry recipe

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Speedy Panang meatball curry - a cozy winter meal ready in just 30 minutes.

Ingredients:

400ml can coconut milk, divided
20g breadcrumbs
1 Free Range Egg, lightly whisked
500g Cook with Curtis Thai Recipe Beef Mince
75g curry paste
200g green beans, trimmed, halved
62.50 ml coarsely chopped coriander

Instructions:

Combine 1/4 cup (60ml) coconut milk, breadcrumbs, and egg in a bowl. Add in the beef and shape into 16 meatballs. Chill in the refrigerator for 10 minutes or until cold.
Brown the meatballs in a large non-stick frying pan over medium-high heat for about 6 minutes until evenly browned. Use a slotted spoon to transfer the meatballs to a plate.
Turn the heat down to medium. Stir in the curry paste and cook for 2 minutes until fragrant, stirring occasionally. Then, whisk in the rest of the coconut milk and let it come to a simmer.
Combine the meatballs and green beans with the mixture in the pan. Simmer covered for 5 minutes until meatballs are fully cooked. Fold in the coriander and season with salt.

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