Thai Red Meatball Curry
A wonderful flavour that you won’t be able to get enough of!
Serves
4 people
Featuring
Shemin’s Thai Red Curry Paste
Ingredients
1 tbsp cooking oil
100g Shemin’s Thai Red Curry Paste
750g beef, pork, turkey or lamb mince
1 tsp garam masala
400ml coconut milk
400g chopped tomatoes
2 tbsp smooth peanut butter
1 tbsp fish sauce (or soy sauce)
1 tbsp brown sugar
250g spinach leaves
4-5 tbsp fresh basil (finely chopped)
Juice of 1 lime (to taste)
All ingredients are available to purchase in our Farm Shop
Method
- Form your mince meat into meatballs, approximately the size of golf balls.
- Heat the oil in a large pan, when hot add the Thai Red Curry Paste.
- Turn the heat down to medium and when the paste starts sizzling, add the meatballs, turning them gently in the mixture.
- Sprinkle garam masala over the meatballs and fry for a couple of minutes, turning them frequently.
- Add the coconut milk, chopped tomatoes, peanut butter, fish sauce and sugar.
- Bring to the boil and then cook on a medium heat with the lid off for 10-12 minutes, until the meatballs are cooked through.
- Before serving stir in the spinach, the chopped basil and lime juice to taste.
- Serve with rice and naan breads (optional).
