Thai Inspired Beef Meatball Satay Curry
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Thai Inspired Beef Meatball Satay Curry

with Green Beans and Carrot

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

150 grams

Jasmine Rice

1 unit(s)


2 unit(s)

Garlic Clove

10 grams


(Contains Cereals containing gluten)

240 grams

British Beef Mince

80 grams

Green Beans

1 unit(s)


45 grams

Yellow Thai Style Paste

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

180 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

1 tsp

Sugar for the Sauce


Nutritional information

Energy (kJ)3721 kJ
Energy (kcal)889 kcal
Fat47.2 g
of which saturates23.7 g
Carbohydrate77 g
of which sugars8.8 g
Protein40.9 g
Salt3.66 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Chopping Board
Large Bowl
Baking Tray



Preheat your oven to 220°C/200°C fan/gas mark 7.

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

Stir in the rice and 0.25 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).


Meanwhile, zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press). 

In a large bowl, combine the garlic, lime zest, 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 evenly-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, trim the green beans, then cut into thirds. Trim the carrot, then slice into 0.5cm thick rounds (no need to peel).

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

Add the green beans and carrot. Stir-fry until tender, 6-7 mins. Season with salt and pepper.

Lower the heat, then add the yellow Thai style paste (add less if you'd prefer things milder) and stir-fry until fragrant, 1-2 mins.


Add the peanut butter to the pan. Cook for 30 seconds, stirring vigorously. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

Stir in the coconut milk, soy sauce and sugar for the sauce (see pantry for amount), stir to combine and bring to the boil. Simmer until thickened, 3-5 mins.

When the meatballs are cooked, add them to the satay sauce and simmer, 1-2 mins. Remove from the heat and squeeze in some lime juice.

Taste and season with salt, pepper and more lime juice if needed.


When everything's ready, fluff up the rice with a fork, then share between your bowls.

Top with the beef meatball satay curry. Serve with any remaining lime wedges on the side for squeezing over.