Red Thai Inspired Beef Meatball Curry

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice, 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, in a large bowl, combine the garlic, Thai style spice blend (add less if you'd prefer things milder), breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince. 

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sliced carrot and season with salt and pepper. Fry, stirring frequently, until softened, 5-6 mins.

Stir in the red Thai style paste and cook 1 for min, then pour in the coconut milk, chicken stock paste and water for the curry (see pantry for amount).

Mix together well, then bring to the boil and simmer until thickened, 6-7 mins. Add a splash of water if it gets too thick.