Dive into the exotic flavors of this Red Thai Meatball & Corn Curry, where tender meatballs are bathed in a luscious coconut milk and Thai red curry paste sauce, infused with zesty lime and aromatic spices. Baby corn and mange tout peas add a delightful crunch to this Thai-inspired dish, perfect for a cozy dinner.
Meatballs
50ml Breadcrumbs
50ml water
500g beef mince
1 Onion
1 Egg
15ml barbeque spice
5ml salt
Black Pepper
30ml Worcestershire sauce
60ml cake flour
30ml Oil
Sauce
1 Onion
50g Thai red curry paste
400ml Coconut milk
150ml Chicken Stock
Zest of 1 Lime
15ml Lime juice
5ml Brown Sugar
15ml fish spice
40g coriander pesto
150g baby corn
150g Mange tout peas
10ml cornflour
Fresh Coriander
Mix together the breadcrumbs and water and leave to soak for 5 minutes. Drain.
Mix together the mince, chopped onion, egg, spices, Worcestershire sauce and the soaked, drained breadcrumbs. Mix very well.
Shape the mixture into 20 small meatballs, each weighing about 35 g.
Roll each meatball in the flour, then dust off any excess flour.
Heat 20 ml of the oil in a non-stick frying pan on medium heat and fry the meatballs on all sides until browned all over. Remove from the frying pan and keep aside.
Add the rest of the oil to the pan and cook the sliced onion for a few minutes until soft. Add the curry paste, then the coconut milk, stock, lime zest, juice, brown sugar and the fish sauce.
Simmer the sauce on low heat for 2 minutes. Stir in the pesto and add the corn and peas – simmer for another 2 minutes. Taste to adjust the seasoning.
If you prefer the sauce to be slightly thicker, add the cornflour paste at this stage and thicken the sauce before adding the meatballs.
Return the meatballs to the sauce and heat through.
Serve with jasmine rice or noodles. Top with fresh coriander.
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