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Thai Style Beef Meatball Curry

Thai Style Beef Meatball Curry

with Charred Courgette and Jasmine Rice

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Tags:Spicy
Allergens:SesameCereals 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 conflict 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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Echalion Shallot

1 unit(s)

Carrot

1 unit(s)

Courgette

1 unit(s)

Spring Onion

½ unit(s)

Lime

150 grams

Jasmine Rice

240 grams

Beef Mince

1 sachet

Thai Style Spice Blend

(ContainsSesame)

8 grams

Plain Flour

(ContainsCereals containing gluten)

1 sachet

Yellow Curry Paste

200 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

Not included in your delivery

300 milliliter(s)

Water for the Rice

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3493 kJ
Energy (kcal)835 kcal
Fat40.0 g
of which saturates24.0 g
Carbohydrate79 g
of which sugars13.0 g
Protein38 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Zester
Frying Pan
Spoon
Bowl
Saucepan
Measuring Cups
Lid
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), and thinly slice into rounds. Remove the ends from the courgette, halve lengthways, and chop into 2cm wide strips. Then chop into 2cm chunks. Trim and thinly slice the spring onion. 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 cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 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).

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

Pop your (now empty) frying pan you used for the courgette 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 for the sauce (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, 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!