Red Thai Meatball Curry Recipes
RED THAI MEATBALL CURRY
A colourful, zingy curry that the whole family will enjoy
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Put the mince into a large bowl with the chopped chilli, ginger and egg, then season generously. Mix well with your hands, then shape into 20 meatballs. Can be made and chilled up to a day ahead.
- Heat the oil in a large non-stick frying pan, then brown the meatballs for 5 mins. Tip onto a plate. Add the curry paste, fry for 1 min, then pour in the coconut milk and half a can of water. Bring back to the boil and stir to make a smooth sauce.
- Return the meatballs to the pan with the bamboo shoots and beans. Simmer for 5 mins until the beans are just tender and meatballs cooked through. To serve, season the sauce with salt, pepper and lime juice, then tear in the basil leaves. Scatter with sliced chilli and serve with rice or noodles and more lime wedges for squeezing over.
Nutrition Facts : Calories 371 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.79 milligram of sodium
RED THAI BEEF CURRY
Here is a yummy red Thai curry recipe, it is also good made with lamb. I used Thai Kitchen brand, red curry paste. I do have a recipe for making your own from scratch which is great, and you can store the paste for up to 4 weeks in the fridge. As I didn't have any on hand I used a store bought one to save time and I have to say Thai Kitchen does do a good paste.
Provided by The Flying Chef
Categories Curries
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean.
- Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and coconut milk.
- Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender.
- Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.
- Serve with Thai fragrant rice such as Jasmine.
RED THAI MEATBALL CURRY
Make and share this Red Thai Meatball Curry recipe from Food.com.
Provided by English_Rose
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the ground beef into a large bowl with the chopped chili pepper, ginger and egg, season well with salt and pepper. Mix well with your hands and shape into 20 meatballs. (These can be made and chilled upto 1 day ahead).
- Heat the oil in a large non stick frying pan, then brown the meatballs for 5 minutes Tip onto a plate. Add the curry paste to the pan, fry for 1 min, the pour in the coconut milk and half a can of water. Bring to the boil and stir to make a smooth sauce.
- Return the meatballs to the pan with the bamboo shoots and beans. Simmer for 5 mins until the beans are just tender and the meatballs are cooked through.
- To serve, season the sauce with salt, pepper and the lime juice, then tear in the basil leaves. Scatter with the sliced chili pepper and serve with rice or noodles.
Nutrition Facts : Calories 539.3, Fat 39.3, SaturatedFat 25.8, Cholesterol 126.6, Sodium 164.2, Carbohydrate 20.5, Fiber 6.4, Sugar 11.8, Protein 30.6
THAI GREEN CURRY MEATBALLS
Make a statement for dinner with the bold flavors of these Thai-inspired pork meatballs. I love Thai ingredients and decided to combine them together with pork to make these juicy meatballs that taste like they've been simmering for hours. Serve over rice or noodles and garnish with minced scallions. Increase the red pepper flakes for an extra kick!
Provided by France C
Categories World Cuisine Recipes Asian
Time 55m
Yield 6
Number Of Ingredients 19
Steps:
- Place pork in a medium bowl.
- Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
- Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
- Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter.
- Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
- Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 11.9 g, Cholesterol 80 mg, Fat 31.2 g, Fiber 1.8 g, Protein 18.8 g, SaturatedFat 18.9 g, Sodium 564.6 mg, Sugar 2.9 g
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