Name: Red Thai meatball curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 500g pack lean beef mince (10% fat); 2 red chillies 1 chopped, 1 sliced; thumb-size piece ginger grated; 1 egg; 1 tbsp sunflower or vegetable oil; 1-1½ tbsp Thai red curry paste depending on how spicy you like it; 400ml can reduced-fat coconut milk; 225g can bamboo shoots drained; 140g fine green beans trimmed; juice 1 lime plus extra wedges to serve; 20g pack basil; basmati rice or rice noodles, to serve

Home
Recipes
Red Thai meatball curry

Red Thai meatball curry

Good Food team

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 3.5 out of 5.66 ratingsRate

loading...

A colourful, zingy curry that the whole family will enjoy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Crispy pork & vegetable rolls

A star rating of 4.7 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

500g pack lean beef

mince (10% fat)
2 red chillies

1 chopped, 1 sliced
thumb-size piece ginger

grated
1 egg
1 tbsp sunflower or vegetable oil
1-1½ tbsp Thai red curry paste

depending on how spicy you like it
400ml can reduced-fat coconut milk
225g can bamboo shoots

drained
140g fine green beans

trimmed
juice 1 lime

plus extra wedges to serve
20g pack basil
basmati rice

or rice noodles, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal371
fat26g
saturates13g
carbs4g
sugars3g
fibre2g
protein31g
salt0.79g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, October 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.5 out of 5.66 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now