Thai Red Meatball Curry

A wonderful flavour that you won’t be able to get enough of!


4 people


Shemin’s Thai Red Curry Paste


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


  1. Form your mince meat into meatballs, approximately the size of golf balls.
  2. Heat the oil in a large pan, when hot add the Thai Red Curry Paste.
  3. Turn the heat down to medium and when the paste starts sizzling, add the meatballs, turning them gently in the mixture.
  4. Sprinkle garam masala over the meatballs and fry for a couple of minutes, turning them frequently.
  5. Add the coconut milk, chopped tomatoes, peanut butter, fish sauce and sugar.
  6. 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.
  7. Before serving stir in the spinach, the chopped basil and lime juice to taste.
  8. Serve with rice and naan breads (optional).