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Massaman Meatball Curry

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Massaman Meatball Curry

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

Ingredients

1
500g beef mince
2
1 garlic clove, crushed
3
2 tablespoons fresh coriander leaves, chopped
4
1 tablespoon canola oil
5
1/3 cup massaman curry paste (see note)
6
1 cup reduced-fat coconut milk
7
2 tomatoes, roughly chopped
8
250g sugar snap peas, trimmed
9
Steamed SunRice jasmine rice, to serve
10
Coriander leaves, extra, to serve
11
Roasted peanuts, roughly chopped, to serve

Preparations

1
Place mince, garlic and coriander in a bowl. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mince mixture into balls.
2
Heat oil in a large saucepan over high heat. Cook meatballs, in batches, for 2 minutes or until browned. Transfer to a plate. Add paste to pan. Cook, stirring, for 1 minute or until fragrant. Stir in coconut milk. Add tomato and 1/2 cup cold water. Bring to the boil.
3
Return meatballs to pan. Reduce heat to medium. Simmer, uncovered, for 10 minutes or until sauce thickens and meatballs are cooked through.
4
Add sugar snap peas. Season with salt and pepper. Cook sugar snap peas for 1 minute or until just tender. Divide rice among bowls and top with curry. Serve sprinkled with extra coriander leaves and peanuts.

 

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