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Thai Yellow Beef Meatball Curry

Thai Yellow Beef Meatball Curry

with Charred Courgette and Jasmine Rice

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This Beef Curry with Courgette & Rice is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:Spicy
Allergens:SesameGlutenMustardCelery
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Carrot

1 unit(s)

Courgette

1 unit(s)

Spring Onion

1 unit(s)

Lime

150 grams

Jasmine Rice

240 grams

Beef Mince

1 pot(s)

Thai Spice Blend

(ContainsSesame)

8 grams

Plain Flour

(ContainsGluten)

1 sachet

Yellow Curry Paste

(ContainsMustard)

200 milliliter(s)

Coconut Milk

150 milliliter(s)

Water for Curry

1 sachet

Chicken Stock Powder

(ContainsCelery)

Not included in your delivery

300 milliliter(s)

Water for Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3469 kJ
Energy (kcal)829 kcal
Fat40.0 g
of which saturates24.0 g
Carbohydrate80 g
of which sugars14.0 g
Protein35 g
Salt2.05 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Cutting board
Frying Pan
Knife
Zester
Saucepan
Plate
Instructionsarrow up iconarrow up icon
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1

Halve peel and thinly slice the shallot. Remove the ends from the carrot (no need to peel), thinly slice into rounds. Remove the ends from the courgette, halve lengthways, chop into 2cm wide strips. Chop into 2cm chunks. Trim the spring onion, thinly slice. Zest and halve the lime. Heat a frying pan on high heat (no oil). Add the courgette, dry fry until nicely charred, 6-8 mins total. Turn every 2 mins. Remove to a bowl once charred.

2

Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. 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).

3

While the rice cooks, pop the beef mince into a bowl and add the Thai spice (add less if you don't like spice), flour, lime zest and season with salt and pepper. Mix with your hands until well combined, shape into 5 evenly sized meatballs per person, pop them on a plate. IMPORTANT: Wash your hands after handling raw meat.

4

Once the courgette is removed, pop your frying pan back on medium high heat with a drizzle of oil. Once hot, add the meatballs, fry until browned on the outside, 5-6 mins. Turn every 2 mins. Remove to a plate (we'll finish cooking them later). Pop your pan back on medium high heat with a drizzle of oil if the pan is dry. Add the carrot and shallot to the pan and season with salt and pepper. Fry, stirring frequently until the veg is soft, 5-6 mins.

5

Add the yellow curry paste to the carrot and shallot, stir very well, cook for 1 minute, then add in the meatballs and pour in the coconut milk and water (see ingredient list for amount). Add the chicken stock powder and season with salt and pepper. Bring to the boil, simmer until the sauce has thickened and the meatballs are cooked, 9-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

6

Once the curry is cooked, stir in the charred courgette and cook for 1 minute. TIP: Add a splash of water if you feel it needs it. Remove the pan from the heat, squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it. Fluff up the rice and spoon into bowls. Top with the curry, sprinkle over the spring onion and enjoy!