Ingredients:
2
x 28g pack fresh coriander (or there ish)
1
pack fresh lemon grass or just lemon juice if its easier
3
red chillies, halved and deseeded
2
x 430g packs 12 beef meatballs or mince and make your own
2
tbsp oil (not olive oil)
3
tbsp red thai curry paste
2
x 400ml coconut milk
2
tbsp tomato puree
2
onions
2
peppers
1
carrot
You can switch the veg with whatever you have in your fridge!
1.
Preheat the over to 180oC. 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 large plate/shallow big bowl 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 frying pan 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.
Slice the onions, carrots (extra thin) and peppers and place in the wok with a
dash of oil, fry for a few minutes until soft and then add the red curry paste
and fry for 30 seconds. Pour in the
coconut milk x 2 and simmer for 2 minutes until slightly reduced. Stir in the tomato puree 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. 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... or rice. Ben also likes a bit of naan bread to mop up the sauce!
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