Name: Massaman Meatball Curry Recipe
Total time: 75 min
Yield: 4
Cuisine: Asian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Be tempted by a thai favourite for dinner tonight, with this easy massaman meatball curry. 

How to make Massaman Meatball Curry Recipe

Claire Brookman

Crawler

Asian

<p>Be tempted by a thai favourite for dinner tonight, with this easy massaman meatball curry. </p>

Non Vegetarian

Lean beef mince

Fresh Breadcrumbs

Egg,  Lightly Beaten

Piece fresh ginger,  peeled,  finely grated

Finely chopped fresh coriander leaves,  plus extra sprigs to serve

Massaman Curry Paste

Peanut oil

Brown onion,  halved,  cut into thin wedges

Large carrot,  sliced into rounds

2 desiree potatoes,  peeled,  cut pieces

Massel salt reduced chicken style liquid stock

Can Coconut Milk

Steamed jasmine rice,  to serve

Combine mince, breadcrumbs, egg, ginger, coriander and 1 tablespoon curry paste in a bowl. Roll level tablespoons of mixture into balls. Place on a plate. Refrigerate for 15 minutes.

step 1

Heat oil in a wok or a large, deep frying pan over medium-high heat. Cook meatballs, in 2 batches, turning occasionally, for 5 minutes or until browned. Transfer to a plate.

step 2

Add onion to wok. Cook for 5 minutes or until softened. Add remaining curry paste. Cook for 1 minute or until fragrant. Add carrot and potato. Stir to coat. Add stock and coconut milk. Bring to the boil. Reduce heat to low. Add meatballs. Simmer, covered, for 10 minutes. Uncover. Simmer for a further 5 minutes or until curry has thickened slightly and vegetables are tender.

step 3

Serve curry over rice and sprinkle with peanuts and extra coriander sprigs.

step 4

Taste