Iron Chef Shellie
 

Red Curry with Meatballs

“It’s another meatball curry! I ❤ meatballs. I ❤ curry. I found another recipe to combine the two, and this time it has a Thai twist. So simple to make, so tasty. I amazed myself with how delicious these were. It just proves, you don’t need to have pasta in a napoli sauce to enjoy...”

Recipes | November 4, 2009
Red Curry with Meatballs

Red Curry with Meatballs

It’s another meatball curry!

I ❤ meatballs.
I ❤ curry.
I found another recipe to combine the two, and this time it has a Thai twist.

So simple to make, so tasty. I amazed myself with how delicious these were.
It just proves, you don’t need to have pasta in a napoli sauce to enjoy a good, old fashioned ball of meat!

Red Curry with Meatballs

2 tablespoons olive oil
1 red capsicum, thinly sliced
2-3 tablspoons Thai red curry paste
400ml can coconut milk
1 long red and 1 long green chilli, seeds removed, thinly sliced, plus extra to serve
3 spring onions, thinly sliced, plus extra to serve
1 lemongrass stem (pale part only), finely chopped
Juice f 2 limes, plus wedges to serve
1/2 cup (60g) almond meal
Steamed rice, to serve

Meatballs
500g lean beef mince
2 spring onions, finely chopped
1 long red chilli, seeds removed, finely chopped
1 lemongrass stem (pale part only), finely chopped
2 tablespoons finely chopped coriander, plus extra to serve
2 tablespoons finely grated ginger
Grated zest and juice of 1 lime
1 free-range egg, lightly beaten

1. For the meatballs, place all ingredients in a large bowl, season, then use your hands to mix together until will combined. With slightly wet hands, form into about 20 walnut size balls. Chill for 15 minutes.

2. Heat 1 tablespoon of oil in a large, deep frypan over medium heat. Cook the meatballs, in 2 batches, for 10-12 minutes until browned and cooked through. Remove. Set aside.

3. Wide the pan clean, then heat remaining oil over medium-low heat. Add capsicum and cook for 2-3 minutes until softened, then add curry paste and stir for a further minute until fragrant.

4. Stir in coconut milk, chilli, spring onion, lemongrass, lime juice and almond meal. Simmer for 2-3 minutes until slightly reduced and thickened.

5. Return meatballs to curry sauce, stirring gently to coat, then place over a low heat for 1-2 minutes to heat through.

6. Scatter curry with corriander, chilli and spring onion. Serve with rice and lime.

Serves 4.

Voila! Bon Appétit!

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Red Curry with Meatballs


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Comments

8 comments on “Red Curry with Meatballs
  1. Conor @ HoldtheBeef - November 4, 2009 at 11:08 pm

    Yeah, who says only the Mediterraneans can enjoy a nice ball o' meat?? We'll show them!

    Great recipe, bet it would be nice with pork too, do you think?

  2. Adrian @ Food Rehab - November 5, 2009 at 8:33 am

    yum! I love meatballs. Whenever I see it on the menu, I freak.

    On monday I ditched work to solve my craving and traveled to Tom Phat on sydney rd for thier Mandalay Meatballs- only to find that they were shut!!!! LOL

  3. Ellie - November 5, 2009 at 11:32 am

    I love meatballs and I love curry too!! Why didn't I think of combining them? hahaha! Thanks for sharing!!! Fantastic dish!

  4. imasugarjunkie - November 5, 2009 at 1:11 pm

    ooh yum! who would have thought to put meatballs in a curry! but no reason why it wouldnt work!

  5. Rilsta - November 5, 2009 at 2:01 pm

    Yay, you're back! Hope you had an awesome trip!

    What a great idea to combine meatballs and curry!

    P.S. What's with the 3 soya sauce bottles in the background?! 😛

  6. Iron Chef Shellie - November 5, 2009 at 9:27 pm

    Hi Conor – I hear ya! I'm sure it would be fabulous with pork or chicken! nom nom

    Hi Adrian – Oh me too!!
    CLOSED?? NOOOOO!!!

    Hi Ellie – Yay! I'm glad I'm not the only one =)

    Hi imasugarjunkie – It's a genius idea!!

    Hi Rilsta – Ha! I only notice the 3 bottles when editing, and I thought "oh someone is bound to comment on that"!!
    I had a pretty good trip! Glad to be home though :)

  7. Karine - November 6, 2009 at 1:34 pm

    Your recipe seems to be packed with flavors! Thanks for sharing :)

  8. Iron Chef Shellie - November 6, 2009 at 10:21 pm

    Hi Karine – Sure is! No worries =)


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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