Thai Yellow Beef Meatball Curry

Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the jasmine rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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, pop the panko breadcrumbs into a bowl. Add the water for the meatballs (see ingredients for amount), the lime zest and the Thai spice (add less if you dont like heat). Mix together and add the beef mince. Season with salt and pepper. Using your hands, mix everything together until very well combined. Form the mixture into evenly sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.

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.

Add the yellow curry paste to the carrot and shallot, stir very well, cook for 1 min, then add in the meatballs and pour in the coconut milk and water (see ingredient list for amount). Add the chicken stock paste and season with salt and pepper. Bring to the boil, simmer until the sauce has thickened and the meatballs are cooked, 6-7 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.