Speedy Thai Yellow Lamb Meatball Curry
with Jasmine Rice, Lime and Young Pea Pods
Turmeric in combination with red chillies help make Thai Yellow different from the other colours of spice pastes in Thai cuisine, resulting in a milder flavour. Here, our Speedy Thai Yellow Lamb Meatball Curry pairs the sauce with lamb.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
3 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Thai Style Spice Mix
200 grams
Lamb Mince
1 unit(s)
Carrot
1 unit(s)
Lime
45 grams
Yellow Thai Style Paste
(Contains: Soya)
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
80 grams
Young Pea Pods
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 12-13 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Peel and grate the garlic (or use a garlic press). In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), half the garlic and half the Thai style spice mix. Add the lamb mince.
b) Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person.
c) Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. They're cooked when no longer pink in the middle.
a) Meanwhile, trim the carrot, then slice into ½ cm thick rounds (no need to peel). Cut the lime into wedges.
b) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the carrot and stir-fry until tender, 4-5 mins. Season with salt and pepper.
c) Lower the heat to medium. Add the yellow Thai style paste, remaining garlic and Thai style spice mix. Stir-fry until fragrant, 1 min.
a) Add the coconut milk, soy sauce, sugar and water for the sauce (see pantry for both amounts) to the frying pan. Stir in the young pea pods.
b) Bring to the boil, then simmer until the sauce has thickened slightly, 5-6 mins.
a) Once the meatballs have cooked, stir them into the sauce.
b) Add a good squeeze of lime juice. Taste and season with more lime juice, sugar, salt and pepper if needed. Remove from the heat.
a) Share the rice between bowls.
b) Spoon over the meatballs and sauce.
c) Serve with any remaining lime wedges alongside for squeezing over.
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