Thai Yellow Beef Meatball Curry
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Thai Yellow Beef Meatball Curry

Thai Yellow Beef Meatball Curry

with Charred Courgette and Jasmine Rice

We love good Thai Yellow Beef Meatball Curry & Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:
Spicy
Allergens:
Sesame

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

240

British Beef Mince

8

Plain Flour

150

Jasmine Rice

200

Coconut Milk

1

Chicken Stock Powder

1

Echalion Shallot

45

Yellow Thai Style Paste

1

Thai Style Spice Blend

(Contains Sesame)

1

Spring Onion

½

Lime

1

Courgette

(May contain Celery)

1

Carrot

Not included in your delivery

300

Water for the Rice

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Nutritional information

Energy (kcal)846 kcal
Energy (kJ)3540 kJ
Fat41 g
of which saturates24 g
Carbohydrate82 g
of which sugars14 g
Protein35 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

GET PREPPED
1

Halve peel and thinly slice the shallot. Remove the ends from the carrot (no need to peel), thinly slice into rounds. Remove the ends from the courgette, halve lengthways, chop into 2cm wide strips. Chop into 2cm chunks. Trim the spring onion, thinly slice. Zest and halve the lime. Heat a frying pan on high heat (no oil). Add the courgette, dry fry until nicely charred, 6-8 mins total. Turn every 2 mins. Remove to a bowl once charred.

Cook the Rice
2

Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Make the Meatballs
3

While the rice cooks, pop the beef mince into a bowl and add the Thai spice (add less if you don't like spice), flour, lime zest and season with salt and pepper. Mix with your hands until well combined, shape into 5 evenly sized meatballs per person, pop them on a plate. IMPORTANT: Wash your hands after handling raw meat.

Fry the Maetballs
4

Once the courgette is removed, pop your frying pan back on medium high heat with a drizzle of oil. Once hot, add the meatballs, fry until browned on the outside, 5-6 mins. Turn every 2 mins. Remove to a plate (we'll finish cooking them later). Pop your pan back on medium high heat with a drizzle of oil if the pan is dry. Add the carrot and shallot to the pan and season with salt and pepper. Fry, stirring frequently until the veg is soft, 5-6 mins.

Simmer
5

Add the yellow curry paste to the carrot and shallot, stir very well, cook for 1 minute, then add in the meatballs and pour in the coconut milk and water (see ingredient list for amount). Add the chicken stock powder and season with salt and pepper. Bring to the boil, simmer until the sauce has thickened and the meatballs are cooked, 9-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Finish and Serve
6

Once the curry is cooked, stir in the charred courgette and cook for 1 minute. TIP: Add a splash of water if you feel it needs it. Remove the pan from the heat, squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it. Fluff up the rice and spoon into bowls. Top with the curry, sprinkle over the spring onion and enjoy!