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Thai yellow curry with meatballs
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Make a delicious Thai-style yellow curry with tender pork and veal meatballs for a satisfying family dinner.
Ingredients:
  • 1 small brown onion, roughly chopped
  • 125.00 ml fresh flat-leaf parsley leaves
  • 400g pork and veal mince
  • 125.00 ml fresh breadcrumbs
  • 36.80 gm vegetable oil
  • 2 eschalots, thinly sliced
  • 115.50 gm Thai yellow curry paste
  • 382.50 gm salt-reduced chicken stock
  • 400ml can coconut milk
  • 200g green beans, trimmed, halved crossways
  • 20.00 ml grated palm sugar
  • 48.80 gm fish sauce
  • 21.00 gm lime juice
  • 125.00 ml fresh coriander leaves
  • 1 long red chilli, sliced
  • Steamed jasmine rice, to serve
Instructions:
  • 1. Preheat your oven to 200°C/180°C fan-forced and line a baking tray with baking paper. 2. In a food processor, finely chop onion, garlic, and parsley. Transfer this mixture to a bowl and add the mince and breadcrumbs. Season with salt and pepper, then thoroughly mix everything together. 3. Roll the mixture into balls using level tablespoons.
  • Heat oil in a large frying pan over medium-high heat. Brown meatballs in batches for about 2 minutes, turning occasionally. Add more oil if necessary, then transfer to a prepared tray.
  • Bake until perfectly cooked, about 10 to 15 minutes. Allow to cool.
  • Heat a wok over medium-high heat, swirl in oil, and add eschalot. Stir-fry until golden for 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving the excess oil in the wok.
  • Turn down the heat to medium. Toss in the curry paste into the wok and sauté for 2 minutes until aromatic. Slowly pour in the stock and coconut milk, stirring well. Allow it to come to a boil, then lower the heat to medium-low. Let it simmer for 5 minutes until the mixture slightly thickens.
  • - Gently nestle in the meatballs and let them simmer for 5 minutes. - Introduce the beans into the pot and continue simmering for an additional 2 minutes or until the meatballs are warmed through and the beans are tender. - Mix in sugar, fish sauce, and lime juice for a burst of flavor. - Finish by garnishing with diced eschalot, fresh coriander, and a kick of chili. - Enjoy the aromatic curry alongside a serving of rice and a squeeze of fresh lime.

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